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  • Sep
    20

    Boiled gammon and parsley sauce

    Filed under: Recipes;

    Thanks for the tip, Annie. I did boiled gammon for tea the other night and tipped away the first lot of water after it came to the boil. This got rid of the ‘scum’ and some of the salt that tend to come out of the joint on cooking and then boiled it again in fresh water for a good hour (it was a 2.5lb joint). Left in the brine while I cooked the veg, made the mashed potatoes and parsley sauce, it was really tender to carve and, for my first ever gammon boiling experience, got a big thumbs up from all the family.

    2 Comments left, but what do you think?

2 Responses to “Boiled gammon and parsley sauce”

  1. Julie Anderton September 29th, 2008 at 7:37 pm

    Oh that’s well and truly done it now! Just the mere description of creamy parsley sauce and mashed potatoes and gammon, and now I’ve had to order a joint of gammon! You temptress. Serves me right for doing my order late on Monday with a glass of wine in my hand.
    Keep up the good work; I don’t know what I’d do without you at the moment as work is so busy I haven’t got time for supermarket shopping, and this way there is always something in the cupboard to make a proper meal so I don’t resort to takeaways. Well, not often. I reckon I actually spend less too: I’m not filling a trolley with a load of stuff we don’t really need. Now if only you did washing powder too….

    Thanks so much
    Julie

  2. Jenny September 29th, 2008 at 8:05 pm

    Thanks Julie,
    It makes it all worth it!
    Jenny

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Author

Jenny Hendon

Jenny Hendon is the forty-something year-old founder of Our Produce. She firmly believes that sitting around the table sharing good, wholesome food with family and friends is a key contributor to a contented lifestyle. Now realising her ambition to set up her own business, Jenny's focus is firmly on making sure Our Produce provides others with the very best local ingredients for their daily food.