Gammon with Parsley Sauce

🔥 Prep

• Trim any excess fat or rind from the 600 g gammon if desired, leaving a thin layer for flavor.
• Measure out 300 ml milk, 2 tbsp flour, and 2 tbsp butter into separate small bowls.
• Rinse 1 bunch parsley, pat dry, and finely chop the leaves (discard tough stems).

🔥 Cook

• 1. Place the 600 g gammon in a large pot, cover with cold water, and bring to a boil over medium-high heat.
• 2. Once boiling, reduce to a gentle simmer, cover, and cook for 20 minutes per 500 g (approximately 24 minutes for 600 g) until the meat is cooked through.
• 3. Remove the gammon from the pot, transfer to a cutting board, and let it rest for 5 minutes before slicing into 1‑cm thick slices.
• 4. In a saucepan, melt the 2 tbsp butter over medium heat.
• 5. Add the 2 tbsp flour to the melted butter and whisk continuously for 1 minute to form a smooth roux.
• 6. Slowly pour in the 300 ml milk while whisking constantly to avoid lumps, then continue to cook over medium heat for 5‑7 minutes until the sauce thickens and coats the back of a spoon.
• 7. Stir the chopped 1 bunch parsley into the sauce, season with a pinch of white pepper if desired, and cook for 1 minute more to release the herb flavor.
• 8. Add the sliced gammon to the sauce, turn to coat, and warm over low heat for 2 minutes just before serving.

🔥 Serve

• Arrange the gammon slices on a warm platter and generously spoon the parsley sauce over the top.
• Serve alongside creamy mashed potatoes or buttery new potatoes.
• Add a side of steamed green vegetables such as peas, broccoli, or green beans for color and balance.
• Offer crusty bread or dinner rolls to soak up any extra sauce.