Braised Ham with Root Vegetables and Pea-green Sauce

Name: Braised Ham with Root Vegetables and Pea-green Sauce
Cuisine: Norwegian
Ingredients: 1 kg (2¼ lb) gammon; 175 g (6 oz) fresh or frozen petit pois; 175 g (6 oz) fresh or frozen petit pois; a bouquet garni (parsley, thyme, bay leaf and peppercorns, tied up in a muslin bag); a bouquet garni (parsley, thyme, bay leaf and peppercorns, tied up in a muslin bag); a bouquet garni (parsley, thyme, bay leaf and peppercorns, tied up in a muslin bag); a bouquet garni (parsley, thyme, bay leaf and peppercorns, tied up in a muslin bag); a bouquet garni (parsley, thyme, bay leaf and peppercorns, tied up in a muslin bag); 600 ml (1 pint) dry cider; 50 g (2 oz) butter; 2 onions, peeled and cut into chunks; 450 g (1 lb) turnips, scrubbed and diced; 450 g (1 lb) carrots, scrubbed and diced; 450 g (1 lb) potatoes, scrubbed and diced; salt and freshly ground black pepper; salt and freshly ground black pepper; 75 ml (3 fl oz) double cream

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Floyd's Fjord Fiesta

By Keith Floyd

Published 1998

About

Ingredients

1 kg (2¼ lb) gammon
600 ml (1 p

Europe
Norway
Stew
Gluten-free
Nordic
Summer

Method

Put the gammon into a saucepan or flameproof casserole dish just big enough to contain it comfortably, and pour in the cider. Top up with enough cold water to cover, add the bouquet garni and bring to simmering point. Reduce the heat, pop the lid on and simmer gently for 1½ hours (30 minutes per 450g/1 lb, plus 30 minutes). Lift the ham from the cooking pot, cover with foil and allow to rest.</