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Gammon and Parsley Sauce
A traditional British boiled gammon joint with a thick parsley sauce. Adding the warm milk to the butter and flour roux gradually, rather than all at once, keeps the parsley sauce smooth instead of turning lumpy.
Ingredients
Instructions
Place gammon in a pot with onion, carrots, bay and peppercorns. Cover with cold water.
Bring to a boil. Skim. Simmer 1.5 hours.
Make parsley sauce: melt butter, add flour, gradually add warm milk. Simmer until thick. Stir in parsley.
Rest gammon 10 minutes before slicing.
Serve thick slices with parsley sauce.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
