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

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

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.<

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Ingredients

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