Gammon with Parsley Sauce

Method

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1. Soak the gammon in cold water 12 hours, changing the water once.

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2. Drain it, put it in a deep pot with the cider, the onion, carrots, bay, peppercorns and cloves, and add water to cover.

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3. Bring slowly to a simmer and skim the scum for the first 10 minutes.

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4. Simmer very gently, never boiling, 2 hours, until a skewer slides in easily.

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5. Lift the gammon out, cover it and let it rest while you make the sauce. Strain and reserve 200 ml of the liquor.

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6. Melt the butter, stir in the flour and cook 2 minutes without colouring.

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7. Whisk in the milk gradually, then the reserved liquor, and simmer 5 minutes until it coats a spoon.

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8. Stir in the parsley, mustard, nutmeg and pepper off the heat. Taste before adding any salt.

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9. Carve the gammon thickly and pour the sauce over.

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Chef’s Tips

• Soak it overnight or the whole dish will be too salty.
• A gentle simmer, never a boil.
• Use the cooking liquor in the sauce. It is where the flavour is.

Pairing Suggestions

• Boiled new potatoes
• Buttered broad beans
• English mustard

Storage & Reheating

Refrigerated for 5 days and excellent cold. Freezes 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.