Gammon with parsley sauce

Gammon with parsley sauce

By
From
Nathan Outlaw's Home Kitchen
Serves
6
Photographer
David Loftus

Gammon from a trusted butcher is a lovely cut of meat for a weekend lunch, especially if it’s a bit nippy outside. Parsley sauce, the traditional accompaniment, works a treat and I like to serve swede and carrot mash or braised red cabbage on the side. Any leftover gammon stock will be perfect for a pea soup – as long as it’s not too salty – so don’t throw it out. You can even freeze it for future use.

Ingredients

Quantity Ingredient
1 boned gammon joint, 2-2.5kg
1 white onion, peeled and halved
3 carrots, peeled
4 garlic cloves, peeled and crushed
10 black peppercorns
4 bay leaves
a few sprigs thyme
100ml cider vinegar
2 litres cider

For the parsley sauce

Quantity Ingredient
50g butter
50g plain flour
250ml reserved cooking liquor from the gammon
750ml whole milk
a bunch curly parsley, leaves picked and chopped
sea salt
freshly ground black pepper

Method

  1. Place the gammon joint in a large pan and pour on enough cold water to cover. Bring to the boil over a medium-high heat and then carefully drain off the water; this will remove the excess salt from the gammon.
  2. Add the vegetables, garlic, peppercorns and herbs to the pan. Pour on the cider vinegar and cider to cover the gammon completely and bring to the boil, then skim off any scum from the surface. Turn the heat down to a low simmer and cook gently for about 2 hours until the gammon is tender, checking every 20 minutes to skim off any further scum that forms on the surface, and top up with water if necessary.
  3. Remove the pan from the heat and leave the gammon to cool in the liquor while you make the sauce.
  4. Melt the butter in a pan over a medium heat and stir in the flour, then cook, stirring continuously, for 4 minutes. Gradually stir in the 250ml liquor from the gammon pan, a ladleful at a time, then add the milk and bring the sauce to a simmer. Cook, stirring continuously, for 15 minutes. Taste and season with pepper and salt if necessary. If the sauce seems too thick, add a little more gammon stock.
  5. To serve, carefully lift the gammon from the pan with a meat fork and place it on a board. Slice the gammon into nice chunky slices and lay on warmed plates. Add the chopped parsley to the sauce and pour over the meat then serve, with root vegetable mash or braised red cabbage. Any leftover gammon is great as a cold cut, or for sandwiches.
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