Gammon joint, glazed vegetables and a parsley sauce
Gammon joint and parsley sauce is an awesome combination, which is why it’s such a classic recipe. I’ve added a little treat with the glazed carrots and courgettes – the sweetness goes very well with the pork. There will probably be some meat left over, so I’d suggest making yourself another nice meal with cold meat and bubble and squeek. Yum!
- 700g gammon joint
- 2 x knobs of butter
- 2 carrots, cut into batons
- 1 large courgette, cut into batons
- 1 tbsp honey
- 3 tsp plain flour
- 250ml milk
- ½ glass white wine
- handful of fresh parsley, finely chopped
- salt and pepper
Pre-heat your oven to 170°C/340°F.
Place the gammon joint on a roasting tray and cover loosely with tin foil. Roast in the oven for an hour, then remove the foil and roast for a further half an hour. Once cooked remove from the oven and allow to rest. Cover with the tin foil to keep the heat in.
Meanwhile place a frying pan on a medium-high heat. Add a knob of butter and fry the carrot and courgette until slightly browned. Add the honey and season with a generous amount of pepper and a little salt. Pour in enough boiling water to just cover all the vegetables. Allow to reduce to a nice sauce.
While the vegetables are cooking add the last knob of butter to a saucepan on a medium heat. Once it’s melted add the flour and stir until it’s combined with the butter. Pour in the milk and whisk until you have a thick sauce. Add the wine and parsley and let it bubble for five minutes, stirring occasionally. Taste and season.
Serve, maybe with some boiled potatoes?
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