Entree: Ireland – Ulster / Northern Border – Gammon with Parsley Sauce (Cured and cooked ham joint served sliced with a creamy parsley white sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 45 min

Additional 15 min

Total 3 hrs 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole bone-in gammon joint, approx. 5 lb (2.3 kg)
- Enough water to cover the joint (no measurement)
- 2 medium onions, halved
- 2 carrots, cut into large chunks
- 2 bay leaves
- 1 tbsp (6 g) black peppercorns
- 8 whole cloves
- 1/2 cup (120 g) dark brown sugar for glaze
- 2 tbsp (30 g) Dijon or English mustard for glaze
- 2 tbsp (30 ml) cider vinegar for glaze
- 3 tbsp (45 g) unsalted butter for sauce
- 3 tbsp (24 g) all-purpose flour for sauce
- 2 cups (480 ml) whole milk for sauce
- 1 cup (240 ml) (packed) fresh flat-leaf parsley, chopped, approx. 1 1/16 oz (30 g)
- 1 tbsp (15 ml) lemon juice for sauce
- Salt and black pepper to taste

Show original ingredient measurements

- 1 whole bone-in gammon joint, approx. 5 lb (2.3 kg)
- Enough water to cover the joint (no measurement)
- 2 medium onions, halved
- 2 carrots, cut into large chunks
- 2 bay leaves
- 1 tbsp (6 g) black peppercorns
- 8 whole cloves
- 1/2 cup (120 g) dark brown sugar for glaze
- 2 tbsp (30 g) Dijon or English mustard for glaze
- 2 tbsp (30 ml) cider vinegar for glaze
- 3 tbsp (45 g) unsalted butter for sauce
- 3 tbsp (24 g) all-purpose flour for sauce
- 2 cups (480 ml) whole milk for sauce
- 1 cup (packed) fresh flat-leaf parsley, chopped, approx. 30 g
- 1 tbsp (15 ml) lemon juice for sauce
- Salt and black pepper to taste

Instructions

1. Place the gammon in a large saucepan or stockpot and add onion halves, carrot chunks, bay leaves, peppercorns and cloves. Add enough water to cover the joint. Bring to a gentle simmer.
2. Simmer gently, partially covered, skimming any scum, for approximately 2 to 2 1/2 hours (about 20–25 minutes per pound) until the meat is tender. Remove the gammon from the pot and reserve 1 cup (240 ml) of the cooking liquid.
3. Preheat the oven to 400°F (200°C). Score the fat of the gammon in a diamond pattern and stud with cloves if desired.
4. Make glaze: mix the brown sugar, mustard and cider vinegar to a loose paste. Brush the glaze all over the gammon and place on a roasting tray. Roast in the preheated oven for 15–25 minutes until the glaze is caramelized and glossy, brushing once more with any remaining glaze.
5. Rest and slice: remove the gammon from the oven and let rest 10–15 minutes. Slice thinly to serve.
6. Make parsley sauce: melt butter in a saucepan over medium heat, stir in flour and cook 1–2 minutes to form a roux. Gradually whisk in the reserved cooking liquid and milk until smooth. Simmer gently until thickened, about 5 minutes.
7. Finish sauce: stir in chopped parsley and lemon juice, season with salt and pepper to taste. Keep warm.
8. Serve: arrange sliced gammon on a platter and spoon warm parsley sauce over or serve the sauce on the side with mashed potatoes or boiled vegetables.