Monday, 9 November 2015

Slow-cooked gammon with parsley sauce

This recipe appears in the Slimming World Food Glorious Food cookbook, but to be honest, it's so simple it hardly needs a recipe.

Serves 4


800g smoked boneless gammon joint, visible fat removed
1 litre boiling chicken stock
2 onions, halved
2 carrots, peeled and cut into chunks
4 celery sticks, roughly chopped
2 tsp black peppercorns
1 bay leaf
a few thyme sprigs

For the parsley sauce:
150g quark
3 tbsp chicken stock
1 garlic clove, crushed
large handful of fresh parsley


Soak the gammon joint in cold water overnight (this helps reduce the saltiness).

Drain and rinse the joint and place in a large heavy-based saucepan with the stock, vegetables, peppercorns and herbs. Add enough water to cover and bring to the boil over a high heat. Reduce the heat to low and simmer gently for 2 hours 30 minutes or until the meat is very tender, topping up the water if it needs a little more. (Alternatively, throw it in a slow cooker for a minimum of 4 hours.)

About 15 minutes before the gammon is done, put all the parsley sauce ingredients into a food processor and blend until smooth. Transfer to a small aucepan. Heat gently to warm the sauce, but be careful not to let it boil and split. Drain the gammon and discard the vegetables.

Slice the gammon and serve with the parsley sauce and your favourite potatoes and vegetables.

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