Boiled ham and pars­ley sauce

Landscape (UK) - - In The Garden -

Serves 4 1kg un­cooked, un­smoked ham joint 100g flat leaf pars­ley, finely chopped 2 bay leaves 1 le­mon, halved 6 whole pep­per­corns 125ml milk 50g but­ter 25g corn­flour 100ml sin­gle cream black pep­per Place the ham, bay leaves, le­mon and pep­per­corns in a large saucepan, and cover with cold wa­ter. Bring to the boil, then sim­mer, cov­ered, for 1 hr 15 mins, un­til cooked through to 77°C. Drain the liq­uid and re­tain. Place the joint on a serv­ing dish and cover with tin foil. Pour 250ml of the poach­ing liq­uid into a large saucepan and add the milk and but­ter. Bring to the boil, add the pars­ley, and sim­mer for 5 mins. In a small bowl, mix the corn­flour with 2 tbsp cold wa­ter, then add to the sauce. Bring back to the boil, then stir in the sin­gle cream. Sea­son with black pep­per, and trans­fer to a sauce boat. Serve with the sliced ham.

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