Boiled gammon with buttery new potatoes, peas and parsley sauce. 😋

Boiled gammon with buttery new potatoes, peas and parsley sauce. 😋

🥩 Ingredients:

For the gammon:

• 1.5–2 kg unsmoked gammon joint
• 1 onion, halved
• 2 carrots, chopped
• 2 celery sticks, chopped
• 2 bay leaves
• 8–10 black peppercorns

For the potatoes and peas:

• 800 g of baby new potatoes
• 50 g butter
• 300 g of garden peas (fresh or frozen).
• Salt to taste

For the parsley sauce:

• 40 g butter
• 40 g plain flour
• 500 ml whole milk (warmed)
• 1 tsp Dijon mustard (optional).
• Salt and white pepper, to taste.
• A small bunch of finely chopped fresh parsley

👩🍳 Method:

1. Cook the gammon:

1. Place the joint in a large pot, cover with cold water and bring to the boil. Drain and discard the water (this removes excess salt).
2. Refill the pot with fresh water and add an onion, some carrots, celery, bay leaves and peppercorns.
3. Bring to the boil again, then reduce to a simmer. Cook gently for 20 minutes per 500 g, plus an extra 20 minutes. Skim off any foam.
4. Once cooked, remove the joint from the pot, cover it loosely with foil and leave it to rest while you prepare the side dishes.

2. Cook the potatoes and peas:

1. Boil the new potatoes in salted water until tender (about 12–15 minutes).
2. Drain them and toss them in butter. Keep warm.
3. Cook the peas in boiling water for 3–4 minutes, then drain them.

3. Make the parsley sauce:

1. Melt the butter in a small saucepan over a medium heat.
2. Stir in the flour and cook for 1–2 minutes to form a roux.
3. Gradually whisk in the warmed milk until the sauce is smooth and has thickened.
4. Stir in the mustard (if using) and season with salt and white pepper.
5. Add the chopped parsley just before serving.

4. Serve!

1. Slice the gammon thinly.
2. Arrange on plates with buttery potatoes and peas.
3. Spoon the parsley sauce generously over the gammon (and over the potatoes, if desired).

ENJOY