Kevin’s Heavenly Ham is a new restaurant in Disney Springs, Florida. The restaurant has been open for less than a month and already has a cult following.
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Disclaimer on the Recipe
- Walt Disney World Guest Services or a Disney Chef at the restaurant gave me the recipe for this Kevin’s Heavenly Ham Raglan Road is a road in Raglan, Scotland. Disney Springs is a theme park in Orlando, Florida.
- The Disney Chefs may have toned down the recipe in Kevin’s Heavenly Ham Raglan Road Disney Springs for the home cook. For The Recipes Of Disney, I make no modifications to the recipes that Disney has provided me.
- Photos of the cuisine were taken on different visits to Disney throughout the years. All of the dishes on The Recipes Of Disney came from my own Disney recipe collection, which began in 2013.
Disney Springs is a shopping, eating, and entertainment complex modeled after Florida’s beautiful coastal villages, historic architecture, and natural beauty. Many Walt Disney World enthusiasts refer to Disney Springs as Downtown Disney/Pleasure Island. It was Pleasure Island and Downtown Disney before Disney Springs.
The name of Disney Springs has changed many times in the past. Lake Buena Vista Shopping Village was established in 1975, followed by Walt Disney World Village in 1977, Disney Village Marketplace in 1989, and Downtown Disney in 1997. Plans for a three-year refurbishment and expansion of the facility were announced in 2013, and the name was formally changed to Disney Springs on September 29, 2015.
Downtown Disney and Pleasure Island
In 1986, Disney announced the construction of Pleasure Island, which included nightclubs displaying Disney’s quality and inventiveness, in order to compete with the clubs in downtown Orlando. Pleasure Island debuted on May 1, 1989, the same day as Disney’s Hollywood Studios theme park, but it wasn’t until 1997 that the name was changed to Downtown Disney.
Downtown Disney West Side, a 66-acre extension, opened as a third retail, eating, and entertainment district with attractions including the Cirque du Soleil performance La Nouba, DisneyQuest, and the Virgin Megastore. The renovation of Mickey’s Character Shop into the World of Disney, which became the world’s biggest Disney shop, as well as the extension and upgrading of the AMC Pleasure Island Theatres, as well as the introduction of Rainforest Cafe and Planet Hollywood, were all major improvements to the complex.
Pleasure Island underwent major improvements in March 2006 in an effort to reverse decreasing attendance. The West End Stage and the Hub Stage were closed and demolished as part of these renovations. Since there was no longer a charge for admission, the free entertainment offered by these stages was drawing huge groups of local teenagers, which was deemed undesirable.
The new pedestrian bridge to Downtown Disney West Side is located in the space previously occupied by the West End Stage, and offers guests with a better line-of-sight vista from Pleasure Island to the West Side. The Hub Stage was removed, revealing a tiny space with a view of the lagoon behind Pleasure Island, including a dock. A life-size Jessica Rabbit sign that said “Pleasure Island Tonight!” was removed from the property in late June 2006. Pleasure Island nightclubs closed on September 27, 2008.
Raglan Road was a famous restaurant in Downtown Disney, and it continues to be popular at Disney Springs today. This Irish eatery is unlike anything you’ve ever seen before. Raglan Road does not provide green beer. Great Irish music, cuisine, and, of course, Irish dancing await you!
Kevin’s Delightful Ham
At Disney’s Raglan Road, Kevin’s Heavenly Ham is one of the show-stopping trademark meals. With Potato Cakes and Braised Cabbage, oven roast a loin of ham with an Irish Mist Glaze. This ham is really delicious! Kevin’s Heavenly Ham was, however, taken off the menu in 2019 due to Disney’s penchant for changing things around.
CHECK OUT THE RAGLAN ROAD RECIPES BELOW.
At Ragland Road in Disney Springs, Kevin’s Heavenly Ham was the trademark dish. If you wish to sample the Irish restaurant in Disney Springs in Florida, this sweet ham dish is a must-do.
To make the bacon:
- 2 pound bacon loin (Canadian Back Bacon)
- Whiskey (212 t) (Irish Mist)
- 5T Honey
- 7T Cider
- 12 Cloves, Whole
- 2 tablespoons butter
- Olive Oil (212 tonne)
- 8 Savoy Cabbage Leaves, Small (trimmed down into cups)
To make the potato cakes, combine the following ingredients in a large mixing bowl.
- Potatoes, 1 pound (well scrubbed)
- 1 Yolk of an Egg
- a quarter cup of flour (plus extra for dusting)
- Season with salt and pepper (to taste)
- In a large saucepan, cover the bacon loin with cold water. Bring to a boil, then lower to a low heat and cook for 1 hour, or until the vegetables are fully soft.
- In a pan, cover the potatoes with cold water and a bit of salt to create the potato cakes. Bring to a boil, then reduce to a low heat and cook for 15-20 minutes, or until the vegetables are soft. Drain in a colander and set aside to cool.
- Remove the peels from the potatoes and grate them into a basin. Combine the egg yolk and flour in a mixing bowl. Season liberally with salt and pepper, and stir until just mixed. Divide the mixture into four equal portions and form into patties using a 4 in. cooking ring or pastry cutting ring, sprinkling with a little more flour if needed. To firm up, place on a flat plate and cover loosely with cling film. Chill for at least 1 hour or up to 24 hours.
- Preheat the oven to 350 degrees Fahrenheit. Combine the Irish Mist, honey, and cider in a saucepan. Heat until the honey has melted and the liquid is smooth, about 5 minutes. Remove the bacon loin from the water and set aside to cool before trimming away the skin and extra fat. Using a criss-cross pattern, slash the remaining thin layer of fat and stud with cloves.
- Brush the Irish Mist glaze all over the clove-studded bacon in a small roasting pan, dumping any remaining glaze around the joint. Bake for 15-20 minutes, basting periodically, until fully cooked through and nicely glazed.
- Remove the bacon from the oven and set aside for at least 10 minutes to cool. In a heavy-bottomed frying pan, heat the oil. Add a knob of butter and the potato cakes after it has foamed. Cook for 2-3 minutes on each side, or until golden brown and warmed through. In a pan of boiling salted water, blanch the cabbage cups until barely soft but still retaining their form. Drain thoroughly and add the remaining butter knob. Season with salt and pepper to taste.
- Carve the bacon into pieces to serve. Place a potato cake on each of four hot serving dishes, then top with the meat pieces. Drizzle any leftover glaze from the tin over the Savoy cabbage cups and serve.
Most bacon loins don’t need to be soaked overnight, but check with your butcher to be sure. When you boil the bacon, there will be a white froth on top of the water if it is extremely salty. It is advisable to dump this water in this situation. Depending on how salty the bacon is, you may need to replace the water many times.
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Information about nutrition:
Size of Serving:
1 tbsp. per serving 1665 calories 91g total fat 32g Saturated Fat 1 gram of trans fat 55g of unsaturated fat 286mg Cholesterol 4042mg sodium 121g carbohydrate 12 g of fiber 65 g sugar 87 g protein