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Boiled Ham Parsley Sauce Recipe

2 years ago

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 BOILED HAM AND PARSLEY SAUCE
Incredibly simple, but delicious and particularly beautiful on the plate. I believe it is important to have the parsley sauce in a jug on the table so the eaters can express themselves with their pouring. When buying your ham, avoid pink things in hair nets, look for organic and free range if possible. It is always good to cook a bit more than you will eat so you can have cold ham.
Boiled Ham Parsley Sauce Recipe
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Servings
MetricUS Imperial
Ingredients
Servings
MetricUS Imperial
Ingredients
Boiled Ham Parsley Sauce Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place your ham in a pot, keeping in mind you will need room for your carrots. Cover with water, add the celery, onions, leeks, bay leaves and peppercorns. Bring gently to the boil, skim, reduce to a simmer for 2½ hours. Add your carrots.
  2. Now make your sauce. Melt the butter in a pan, add the flour, and stir on a gentle heat—do not let it color, it’s ready for the milk when it smells biscuity. Add the milk, whisking ferociously, making sure the heat’s not too fierce. When you have a firm white creamy mixture, add a ladle of ham stock, and whisk again. Do this until you have reached your desired consistency. Test for seasoning. Just before serving add the chopped parsley and stir.
  3. When the carrots are cooked you are ready to serve (if the ham is cooked and the carrots not, remove the ham from the water and turn up the heat). Slice the ham and serve on a plate with carrots and a drizzle of ham stock from the pot. Mustard is vital on the table.
  4. You will be left with delicious ham stock for another day, and cold ham for your sandwiches.

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