Sunday gammon with parsley sauce

Serves: 4

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Total Time: 95

Prep Time: 15

Cook Time: 80

• Approximately 1.1kg (2½lb) gammon joint
• 1 small carrot, halved
• 0.5  onion, quartered
• 0.5  green top from 1 leek
• 0.5 tablespoon(s) each light muscovado sugar and English mustard
• 1 tablespoon(s) clear honey for the parsley sauce
• 25 gram(s) each butter and flour
• 1 pinch(es) freshly grated nutmeg
• 1 small bay leaf
• 450 ml (¾ pint) semi-skimmed milk
• 2 tablespoon(s) finely chopped curly parsley

Method

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.
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. Set aside gammon stock for Wednesday's hotpot recipe and discard vegetables.
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.
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.
5. Slice the gammon and serve with seasonal vegetables and the parsley sauce. There will be plenty of meat left over.

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