Boiled ham with parsley sauce

Name: Boiled ham with parsley sauce
Yield: Serves 4
Cuisine: British
Ingredients: sea salt and pepper; 300–400 g (11–14 oz), or a 1 kg (2½ lb), boned ham or bacon joint; 4 unsmoked ham hocks, each; 4 small onions, peeled; 2 tbsp chopped parsley; 2 tbsp double cream; 2 carrots, peeled and halved; 1 bay leaf; 3 cloves; 1 tsp black peppercorns; few thyme sprigs; 25 g (1 oz) butter; 2 shallots, peeled and finely chopped; 25 g (1 oz) plain flour; 1 tsp English mustard; 150 ml (¼ pint) milk

Preparation info

Serves
4

Difficulty
Complex

Appears in

British Food

By Mark Hix

Published 2005

About

Enjoy a tasty, hot home-cooked ham and use leftovers cold for sandwiches and salads.

Ingredients

4 unsmoked ham hocks, each
300–400 g (11–14 oz), or a 1 kg

Europe
United Kingdom
Main course

Method

Soak the ham hocks, or ham or bacon joint in water to cover overnight to remove the excess salt.
The next day, drain the meat and rinse in cold water, then put into a large saucepan with the onions, carrots, bay leaf, cloves, thyme sprigs and black peppercorns. Cover with cold water and bring to the boil, then immediately lower the heat and simmer for 3 hours.<