Boiled Bacon with Parsley Sauce
A gammon joint gently poached with vegetables, sliced and served with a smooth, herby white sauce.
- Prep
- 15 min
- Cook
- 1 hr 30 min
- Serves
- 6
- Level
- Easy
This old-fashioned dinner is making a comeback, and for good reason. Poaching keeps the meat juicy and gives you a flavourful stock for soup.
Use some of the cooking liquor in the sauce for extra flavour.
Boiled Bacon with Parsley Sauce
1 hr 45 min total · approx. 480 kcal per serving
Ingredients
Servings
Method
- Put the gammon in a large pan with the onion, carrots, bay and peppercorns. Cover with cold water.
- Bring to the boil, skim, then simmer gently for 1½ hours (20 minutes per 500g plus 20 minutes).
- For the sauce, melt the butter, stir in the flour for 1 minute, then gradually whisk in the milk and cooking liquor until smooth.
- Simmer for 5 minutes, stir in the parsley and season with pepper.
- Slice the gammon and serve with the sauce, boiled potatoes and cabbage.
Cook's noteKeep the rest of the cooking liquor for pea and ham soup.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
