Boiled Ham with Parsley Sauce

Name: Boiled Ham with Parsley Sauce
Yield: Serves a lot of people, hot or cold
Ingredients: 1 oz (25 g) butter; Salt and ground white pepper; 1 oz (25 g) plain flour; ¾ pint (450 ml) ham stock; dried butter beans; Carrots; 2 bay leaves; Potatoes, peeled and halved; 5 fl oz (150 ml) milk; 1 celery stick; 1 large piece gammon ham, at least 3 lb (1.5 kg); Onions; 1 bunch parsley, finely chopped; 12 peppercorns

Preparation info

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

This is one of my favourite meals, delicious served with butter beans and a purée of swede.

Ingredients

1 large piece gammon ham, at least 3 lb (1.5 kg)
2

Main course
Sauce

Method

It is very difficult to know in advance the saltiness of a piece of ham. I tend always to buy mine from the same source so that I know what to expect. If in doubt, it is best to cover the ham in cold water and soak it for several hours or overnight.

To cook, place the ham in a large pan and cover with fresh cold water. Add the bay leaves, peppercorns, celery stick and some stalks of par