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Lübeck smoked gammon with parsley sauce
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by Diana Henry
1.2kg smoked gammon joint
2 sticks celery, halved
650g swede, peeled and cut into chunks
6 medium carrots, cut into chunks
1 large onion, halved and cut into wedges
25g plain flour
125ml double cream
5 tbsp finely chopped parsley
1. Put the gammon and celery in a large saucepan and add enough water to cover them. Bring to the boil, then turn the heat to low, cover and cook gently for 45 minutes. Add the swede, carrots and onion, cover and cook for a further 30 minutes. Remove from the heat and leave the ham in the stock while you make the sauce.
2. Remove 250ml stock from the ham pot. Melt the butter in a small saucepan, then stir in the flour, while keeping the pan over the heat. When it comes together and is straw-like in colour, take it off the heat and start adding the stock, a little at a time. Stir, adding more stock as it is incorporated. Put the pan back over the heat and bring to the boil, stirring all the time. The mixture will thicken. Turn the heat down, add the double cream and parsley and cook for a few minutes (the parsley will flavour the sauce).
3. Lift the gammon out of the stock and cut it into slices (removing the skin and fat if you like). Use a slotted spoon to lift out the vegetables. Discard the celery and put the rest of the vegetables on six warm plates. Add the sauce and serve with the gammon. I offer split pea purée and boiled potatoes on the side (though both aren’t strictly necessary). Savoy cabbage or kale make good accompaniments too.
Typical values per serving:
This recipe was first published in March 2021.