Marmalade and mustard gammon with parsley sauce

• Meat

  • 2 1/2 kg Gammon

• Produce

  • 1 Apple
  • 2 Chillies, dried
  • 1 small bunch Flatleaf parsley, fresh
  • 1 Lemon
  • 2 Onion
  • 1 Orange
  • 1 kg Potatoes, new

• Condiments

  • 2 heaped tsp English mustard
  • 200 g Honey
  • 1 squeeze Lemon juice
  • 375 g Marmalade

• Baking & Spices

  • 1 Cinnamon stick
  • 1 tsp Cloves
  • 25 g Plain flour
  • 5 Star anise

• Ingredients

  • 1 Sea salt and freshly ground black pepper;

• Dairy

  • 100 g Butter
  • 50 ml Double cream
  • 400 ml Milk

Found on bbc.co.uk

Description

Ingredients

• 2.5kg/5lb 8oz gammon
• 1 lemon, halved
• 1 orange, halved
• 1 apple, halved
• 1 cinnamon stick
• 1 onion, halved
• 2 dried chillies
• 5 star anise
• 375g/13oz marmalade
• 200g/7oz honey
• 2 heaped tsp English mustard
• 1 tsp cloves
• 1kg/2lb 4oz new potatoes
• 50g/1¾oz butter
• 400ml/14fl oz milk
• 1 onion, halved, each half studded with 2 cloves and 1 bay leaf
• 50g/1¾oz butter
• 25g/1oz plain flour
• 50ml/2fl oz double cream
• squeeze lemon juice
• small bunch fresh flatleaf parsley, finely chopped
• sea salt and freshly ground black pepper

Directions

• Place the gammon into a large, heavy-based, lidded saucepan with the lemon, orange, apple, cinnamon stick, onion, chillies and 2 of the star anise. Pour in enough water to cover the gammon.
• Cover the pan with the lid, place onto the heat, bring the water to the boil, then turn the heat down until simmering. Simmer for 2 hours, or until the meat is tender, then set aside to cool in the cooking liquid.
• Preheat the oven to 230C/210C Fan/Gas 7.
• In a small pan, heat the marmalade, honey, mustard, the remaining 3 star anise and the cloves in a small pan until the preserves have melted, then stir and set aside.
• Lift the cooled ham from the cooking liquid and transfer to a roasting tin. Carve the layer of fat on top of the ham in a criss-cross pattern, then spread the marmalade glaze over the top. Return to the oven for a further 20 minutes, basting with the glaze every 5-8 minutes, until the surface of the gammon is golden-brown and just starting to blacken at the edge.
• Meanwhile, boil the potatoes in a saucepan of salted water for 10-15 minutes, or until just tender, then drain and return to the pan. Stir in the butter to coat, then season, to taste, with salt and freshly ground black pepper. Keep warm.
• For the parsley sauce, pour the milk into a saucepan and add the clove-studded onion halves. Heat until just simmering, then turn off the heat and leave to infuse for a few minutes.
• In a separate saucepan, heat the butter until melted, then whisk in the flour until well combined and cook for 30 seconds. Whisk in the infused milk a little at a time, waiting until the sauce thickens before adding each new batch of milk - you should end up with a smooth sauce the consistency of double cream. Stir in the double cream and then cook for further 1-2 minutes. Season with lemon juice, to taste, and salt and freshly ground black pepper, then remove the pan from the heat and stir in the chopped parsley.
• To serve, pile the buttered potatoes onto a serving platter and place the gammon on top. Pour the parsley sauce into a jug to serve alongside. Carve at the table.