Gammon with parsley sauce
Feed a crowd this Christmas with a festive gammon joint - simply served with a creamy parsley sauce and root veg.
2 kg gammon, skin on, boned and rolled (either smoked or unsmoked)
2 large onions, halved
4 large carrots, peeled and sliced lengthways
A few peppercorns
A few bay leaves
2 big tsp wasabi mustard, or any preferred mustard
Big handful of parsley
In a large pot place the gammon, vegetables, peppercorns, parsley stalks and bay leaves.
Cover with water, bring to the boil and then simmer gently for two hours, topping up the water if needed.
To make the sauce, melt the butter over a low heat, then add the flour and cook for a few minutes. Add the milk, season with salt and pepper and stir well. Bring to the boil, add the mustard and stir until the roux thickens. If it is too thick, use a little of the cooking water from the ham to loosen.
Now add the parsley leaves and blitz the whole thing using a hand blender.
To serve, slice the ham and serve with the veg and parsley sauce