Gammon with parsley sauce
Boiled gammon joint sliced and served with a classic creamy parsley sauce.
- Time2 hr 15
- LevelMedium
- Costabout £1.83 a head
Ingredients
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Method
- 1
Put the gammon in a large pan with the onion, carrots, bay leaves and peppercorns. Cover with cold water and bring to the boil, then pour off the water and refill if it is very salty.
- 2
Simmer gently for 1 hour 30 minutes, topping up with water as needed, until cooked through.
90 min - 3
About 20 minutes before the end, melt the butter in a pan, stir in the flour and cook for 1 minute.
- 4
Gradually whisk in the milk and simmer for 6 minutes until thick and smooth.
6 min - 5
Stir in the parsley and mustard and season to taste.
- 6
Lift out the gammon, rest for 10 minutes, then slice and serve with the sauce.
10 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.