Scandinavian-style smoked gammon with parsley sauce

How about trying this Scandinavian-style smoked gammon served with a mustard, dill and parsley sauce. Any leftover meat could be enjoyed later in a pea soup ... or perhaps with some low carb seedy bread ...

Ingredients:

Serves Six
1 bay leaf
2 sprigs flat leaf parsley
2 sprigs thyme
1.3kg (2 1/2lb) smoked gammon joint
1/2tsp black peppercorns
1 small onion, halved

For the sauce:
40g (1 1/2oz) unsalted butter
40g (1 1/2oz) flour
large handful dill, finely chopped
small handful parsley, finely chopped
30ml (2tbsp) French mustard
5ml (1tsp) clear honey

Method: 

1. Tie together the bay leaf and parsley and thyme sprigs with butcher's string. Place the joint of gammon in a large pan and cover with cold water. Add the peppercorns, bundle of herbs and onion. Bring to the boil, then simmer for 1 hour 20 minutes.

2. Remove the meat from the stock, wrap in foil and keep warm. Measure out 500ml (17fl oz.) of the cooking stock from the ham (you can reserve any remaining stock to use for a gammon and pea soup).

3. In a small pan, melt the butter. Stir in the flour and cook for 1 minute. Gradually add the ham stock to the paste, stirring continually until combined and then cook for 5 minutes; the mixture should be the consistency of double cream. Add the herbs, mustard and honey and stir well, cook for a minute, then taste and season (reserve 3 tbsp. of the sauce to make the gammon and pea soup).

4. Slice the gammon and serve with the sauce and how about some cauliflower mash, stir-fried cabbage and carrots, to accompany ... 

5. Set aside the leftover meat and sauce until cool. Wrap the meat in foil or place in a lidded airtight plastic box; transfer the sauce to a small bowl and cover with cling-film; store the meat and sauce in the fridge. Use within 2 days.

Each serving:

Carbohydrate 7.2g Protein 37.6g Fat 22g Fibre 0.4g

Taken from an original Tesco Real Food idea Here

image from here

All the best Jan