Gammon is traditionally served with parsley sauce, like it is here. The herbaceous and creamy flavours of the sauce pairs wonderfully with the salty richness of the ham- give it a go and you'll see what we mean!
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Yields:
4
Prep Time:
15 mins
Cook Time:
1 hr 20 mins
Total Time:
1 hr 35 mins
Cal/Serv:
266
Ingredients
Approximately 1.1 kg gammon joint
1 small carrot, halved
1/2 onion, quartered
1/2 green top from 1 leek
1/2tbsp each light muscovado sugar and English mustard
1 Tbsp. clear honey for the parsley sauce
25 g each butter and flour
Pinch freshly grated nutmeg
1 small bay leaf
450 ml semi-skimmed milk
2 Tbsp. finely chopped curly parsley
Directions
Step 1
Soak gammon in cold water overnight, then drain. If time is short, put gammon into a large pan of water, bring to just under the boil, then simmer for 10min. Discard water and continue recipe.
Step 2
Put the drained gammon into a large pan with the carrot, onion and leek top. Add enough cold water to cover. Bring to just under the boil, then simmer gently, covered, for 1hr - don't let the water boil as it will toughen the meat. Leave to cool in the liquid for another 1hr, then remove.
Step 3
Preheat oven to 200ºC (180ºC) mark 6. Remove gammon rind and score a diamond pattern in the fat. Put gammon into a small roasting tray. Mix together the sugar, mustard and honey and brush half over the fat. Roast for 20min, brushing every 5min with remaining mustard mixture until golden and sticky. Transfer to a board and set aside to rest for 10min.
Step 4
Meanwhile, make parsley sauce: Melt butter in a small pan, stir in flour, nutmeg and bay leaf and cook for 1min. Take off the heat and gradually blend in the milk. Return to the heat and stir until thickened - the sauce should just coat the back of a wooden spoon. Simmer for 2min. Remove bay leaf. Stir in the parsley, season, then set aside a third.
Step 5
Slice the gammon and serve with seasonal vegetables and the parsley sauce.
GH TIP:
You can save the liquid from the pan as stock (just taste for salt levels!).
Per serving:
Calories: 266
Total carbs: 16g
Sugars: 12g
Total fat: 12g
Saturated fat: 5g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
