Boiled ham and parsley sauce
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.