I vividly remember the first time I ever tasted ham with parsley sauce, it was with my Grandparents! Neither of my parents like parsley sauce so I had never heard of it before. Then one day I was in my Grandparents’ house and she dished this up. One taste and I was lost! Every time I make it now it reminds me of those lovely days with my Grandparents.
I bought a small uncooked bacon (ham) joint, about 2¼ lbs in weight. I soaked the joint overnight in a bowl of water to remove any saltiness from the preserving.
When you are ready to cook the joint simply pop it into a roasting tin, cover with foil and bake in a low oven. I cooked mine at 150oC (300oF/gas mark 2) for 2½ hours.
The parsley sauce method I use is an all-in-one method that saves a lot of faff and lumps! I have a really handy small whisk that makes light work of sauces.
For the parsley sauce :
1tb plain flour
1 generous tsp butter
½ pint of cold milk
Salt and pepper to taste
2tb chopped curly parsley
|My handy little whisk|
Simply place the flour, butter and milk together in a pan and bring to a gentle simmer, stirring from time to time. As it begins to simmer stir constantly to stop any lumps from forming (if any do form just beat them out with a small whisk). Stir the sauce as it thickens and turn the heat right down. The sauce will need to cook for at least 5 minutes, and preferably longer to cook out the flour. Season to taste and add the parsley for the last few minutes to flavour the sauce.
I always like this best with boiled potatoes and broad beans (fava beans). Sadly, broad weren’t available this week so I had frozen peas instead!
From my Grandmother’s kitchen to yours – I hope you enjoy this little taste of Wales!
Any leftover sauce can be frozen and would be really lovely served over some poached fish.