Gammon and Parsley Sauce

Name: Gammon and Parsley Sauce
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: British
Ingredients: 1.5kg gammon joint; 1 onion, halved; 2 carrots; 2 bay leaves; 10 black peppercorns; 50g butter; 50g plain flour; 600ml whole milk; 1 large bunch fresh flat-leaf parsley, chopped; salt and pepper to taste

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.

Total time

100 min

Prep

10 min

Cook

90 min

Difficulty

easy

Cuisine

British

Ingredients

1.5kggammon joint

1onion, halved

2carrots

2bay leaves

10black peppercorns

50gbutter

50gplain flour

600mlwhole milk

1 large bunchfresh flat-leaf parsley, chopped

salt and pepperto taste

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.

Calories

409

Protein

12.9g

Fat

17.8g

Carbs

62g

Fiber

17.1g

Sodium

103mg

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