Gammon with parsley mash

Name: Gammon with parsley mash
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Yield: 4
Ingredients: 1.4 kg (3lb) gammon knuckle; 1 onion, quartered; 1 carrot, cut into chunks; 1 stick celery, thickly sliced; 1 level tsp black peppercorns; 2 bay leaves; 700 g (11⁄2lb) white potatoes, cut into large chunks; 6-8tbsp milk; 40 g (11⁄2oz) butter; 1 level tbsp freshly chopped parsley; 1 Savoy cabbage, cut into wedges

Try this traditional warming supper that's excellent value.

By The GH Kitchen TeamPublished: 01 November 2001

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Food, Dishware, Pink, Cuisine, Plate, Ingredient, Tableware, Serveware, Leaf vegetable, Dish,

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Yields:

Prep Time:

20 mins

Cook Time:

1 hr 50 mins

Total Time:

2 hrs 10 mins

Ingredients

1.4 kg (3lb) gammon knuckle
1 onion, quartered
1 carrot, cut into chunks
1 stick celery, thickly sliced
1 level tsp black peppercorns
2 bay leaves
700 g (11⁄2lb) white potatoes, cut into large chunks
6-8tbsp milk
40 g (11⁄2oz) butter
1 level tbsp freshly chopped parsley
1 Savoy cabbage, cut into wedges

Directions

1. Step 1
  Put the gammon knuckle in a deep pan, add the onion, carrot, celery, peppercorns and bay leaves and cover with cold water. Bring very slowly to the boil - this should take 20-30min. Skim, then simmer very gently, covered with a lid, for 11⁄2hr or until the meat is cooked through and tender.
2. Step 2
  Allow the gammon to rest in the liquid in the pan for 15min.
3. Step 3
  Meanwhile, put the potatoes in a pan of cold, salted water, bring to the boil and simmer until they're soft to the centre - about 15min. Drain and put the potatoes back in the pan over a low heat to dry off. Take the pan off the heat and mash the potatoes. Put the pan back on a low heat, push the potatoes to one side of the pan and add the milk and 25g (1oz) butter to warm through. Beat the milk and butter into the mashed potatoes until they're fluffy, adding more milk if necessary. Season and add the chopped parsley.
4. Step 4
  Bring a large pan of salted water to the boil, add the cabbage and return to the boil. Drain and dry on kitchen paper, then melt the remaining butter and brush over the cabbage. Heat a griddle or frying pan, add the cabbage and fry until beginning to brown - about 5min.
5. Step 5
  Lift the gammon from the cooking liquid, then remove the skin and slice. Serve with the mashed potatoes, cabbage and a little liquid from the pan.
  
  Try more gammon recipes:
  
  Gammon with warm pineapple salsa
  
  One-pot gammon with squash and maple syrup
  
  Sunday gammon with parsley sauce
  
  Gammon and cauliflower cheese grills

Gammon cooking tip

Bring the gammon to the boil as in step 2 in an open pressure cooker. Cover, turn up the pressure and cook for 10min for each 450g (1lb), then put the pan under cold running water to reduce the pressure quickly and continue the recipe.

Per Serving:

Calories: 460
Total carbs: 36 g
Total fat: 16 g
Saturated fat: 9 g

The GH Kitchen Team

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