Using the best quality meat you can get your hands on, a few store cupboard staples and some herbs from your garden or window box, it’s a warming and can feed the family if you are all at home together over the coming weeks.
THE PIG’s Gammon & Parsley Sauce
You’ll need: (Serves 5-6)
For the gammon
- 1kg gammon joint (smoked collar if possible)
- 2 sprigs of rosemary
- 2 sprigs of thyme
- 2 garlic cloves, peeled
- 2 bay leaves
- Spinach, to serve
For the sauce
- 50g butter
- 25g flour
- A splash of cream
- lemon juice
- A handful of chopped flat leaf parsley
- salt and pepper
Let’s get cooking:
This recipe is all about the quality of the meat, so buy the best gammon joint you can find from your butcher. Put it in a large pan and cover with water, adding the rosemary and thyme, garlic and bay leaves. Bring it all to a simmer and cook for around 30–45 minutes, or until a meat probe inserted in the centre reads 75°C (167°F). Leave to cool on the side for 15 minutes before removing from the liquid – reserve the liquid.
To make the sauce, melt the butter, add the flour and cook gently for 3–4 minutes, then slowly add 500ml (18fl oz) of the cooking liquid from the gammon. Stir until smooth. Check the seasoning, add a splash of cream and a squeeze of lemon juice and stir in the chopped flat leaf parsley.
The garnish best served simply, with the sauce and some wilted spinach, or with warm, buttery new potatoes and garden peas.
