ham with parsley sauce

prep time: 12 hours

cooking time: 3 hours

serves: 4-6

season: autumn

aubergines, broccoli, brussels sprouts, cabbages, celery, chard, chicory, leeks, marrow, onions, parsnips, spinach, squash, swede, pumpkins, apples, pears, damsons, blackberries, nuts, quinces, grouse, pheasant, partridge, venison

ingredients:

1.5kg gammon joint more info

6 shallots, peeled
1 bay leaf

3 sprigs thyme
1tsp black peppercorn

25g butter

25g strong white flour

1tsp strong english mustard

300ml This product is not available to view.
2tbsp double cream
2tbsp parsley leaf

1	Soak the ham in water overnight to remove excess salt.
2	Drain and rinse in cold water, then place in a large saucepan with 4 shallots, carrots, bay leaf, cloves, thyme and black peppercorns.
3	Cover with cold water and bring to the boil, then lower the heat and simmer for 3 hours.
4	To make the parsley sauce, melt the butter in a pan, add the 2 shallots and cook gently until soft.
5	Add the flour and mustard, stirring throughout and gradually add the milk; add the cream and chopped parsley, adjust the seasoning and simmer for another minute without boiling.
6	When the ham is cooked, remove and leave until cool enough to handle. Remove the string and carve into thick slices. Serve with parsley sauce and mashed potato, and some hot English mustard.

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