Tasty
1 Soak the gammon in cold water overnight to remove excess salt. Drain well.
2 Place the gammon and the rest of the ingredients, except the honey and mustard, in a large pot and fill with enough fresh water to cover. Bring to the boil, then reduce the heat to a simmer. Skim off any scum that rises to the surface. Cover the pot with a lid and cook on the lowest setting for approximately 2 hours. (For cooking time, calculate 25 minutes per 450g of gammon.)
3 Leave the gammon to cool in its poaching liquid; this will keep it succulent.
4 Heat the oven to 220C/Gas 7. Lift the gammon from the poaching liquid and place on a chopping board. (If not too salty, use the liquid as a stock for ham and barley soup.) Carefully peel the skin from the pork, leaving on as much fat as possible. If you like, score the fat lightly in a crisscross pattern. Place the gammon on a lightly oiled roasting tray. Mix the honey and mustard together. Brush the mixture over the gammon and season with black pepper.
5 Place the tray in the hot oven for 15-20 minutes until the fat is crisp and caramelised. Lightly cover the gammon with clingfilm and rest for 10 minutes.
6 To make the parsley sauce, place the milk, parsley stalks, bay leaf, shallot, mace and peppercorns in a small pan and bring to the boil. As soon as the milk starts bubbling up the sides, take the pan off the heat and leave to cool. Strain the milk through a fine sieve and discard the solids.
7 In a clean saucepan, melt the butter and stir in the flour. Gradually whisk in the milk, a little at a time, until you get a smooth sauce. Continue whisking until the sauce has thickened and is glossy.
8 Finely chop the parsley leaves. Just before serving, add the parsley to the heated sauce and season to taste with salt, pepper and lemon juice. Serve in a warm jug alongside the carved gammon.
Serves 6-8
Something we all grew up with, boiled gammon with parsley sauce brings back memories of Sunday lunch. If you would like to get ahead, boil the gammon in advance and leave it to cool in the poaching liquid. Just glaze the skin and roast in a hot oven half an hour before you are ready to eat. Serve with boiled new potatoes and a salad. Any leftovers can be used to make ham and barley soup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (5218g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 7721 | ||
Calories from Fat: 6231 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 692.3g | 923 % | |
Saturated Fat 437.3g | 2187 % | |
Monounsaturated Fat 161.2g | ||
Polyunsanturated Fat 23.4g | ||
Cholesterol 1946.3mg | 599 % | |
Sodium 6831.9mg | 236 % | |
Potassium 7644.2mg | 201 % | |
Total Carbohydrate 231.9g | 68 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 231g | ||
Protein 168.5g | 241 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7721
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