Smoked gammon with leek and parsley sauce

Rich, homely Sunday dinner fare served with carrots cooked in the gammon liquor and crispy potatoes. There should be plenty of leftovers for sandwiches.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the gammon in a large pot with the onion, carrots, garlic, bay leaves, cloves and nutmeg. Gently simmer for 25 minutes/500g.

Step 2

Meanwhile, boil the potatoes for 10 minutes. Steam dry, then put in a roasting dish a lightly crush with the base of a heavy cup or the like. Drizzle with the olive oil, season with salt and pepper and roast for 45 minutes at 200c or until crisp. Turn halfway through.

Step 3

Slice the leek and cook in the butter until soft. Add the flour and cook for 5 minutes. Add the wine and cook for a minute or so. Add the milk, stirring to avoid lumps.

Step 4

Finely chop the parsley and add to the sauce with half a tbsp of the mustard.

Step 5

When the gammon is cooked, remove it from the pot and steam dry for 10 minutes. Mix the honey and remaining mustard and use it to glaze the ham. Bake it for 10-20 minutes at 200c until nicely coloured taking care not to burn it.

Step 6

Strain some of the cooking liquor (around 200ml) and use it to loosen the sauce to desired consistency. Keep the rest for making soup.

Step 7

Cut thick slices of ham, spoon over the sauce and serve with the carrots and potatoes.