Gammon with Parsley Sauce
2 hr 35 min · 1 hr 12 min active · makes ~2.15 kg · Medium · British
Gammon with Parsley Sauce
A British classic of slow-poached gammon served in thick slices and blanketed with a creamy parsley sauce sharpened with Dijon mustard. The meat is tender and deeply savoury from its long simmer with aromatic vegetables, while the sauce is smooth, herb-flecked, and rich enough to coat generously. Straightforward and satisfying, it suits a midweek supper or a Sunday table equally well.
TOTAL TIME
2 hr 35 min
ACTIVE TIME
1 hr 12 min
QUANTITY
~2.15 kg
DIFFICULTY
Medium
CUISINE
British
Who’s eating
A
Ingredients0/14
Tools0/9
Ingredients0/14 gathered · 4 servings
1.2kg
1piece
2piece
6piece
1piece
2piece
40g
40g
500ml
1tsp
2tbsp
to taste
to taste
30g
| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 1.2kg | — | — | ||
| 2 | 1piece | — | — | ||
| 3 | 2piece | — | — | ||
| 4 | 6piece | — | — | ||
| 5 | 1piece | — | — | ||
| 6 | 2piece | — | — | ||
| 7 | 40g | — | — | ||
| 8 | 40g | — | — | ||
| 9 | 500ml | — | — | ||
| 10 | 1tsp | — | — | ||
| 11 | 2tbsp | — | — | ||
| 12 | to taste | — | — | ||
| 13 | to taste | — | — | ||
| 14 | 30g | — | — |
Tools9 items
Serveware1 item
Procedure34 steps
Gammon1 hr 57 min
1 of 34
Add the gammon joint to the saucepan
cover with cold water
Gammon joint · 1.2 kg
⏱ 1 min
ResultGammon joint2 of 34
Bring the gammon joint to a boil
rolling boil
high heat
⏱ 8 min
ResultBoiled gammon joint3 of 34
Boil the gammon joint
10 minutes
high heat
⏱ 10 min
ResultParboiled gammon4 of 34
Drain the parboiled gammon
⏱ 1 min
ResultDrained gammon joint5 of 34
Transfer the drained gammon joint into the large saucepan
return to pan
⏱ 1 min
ResultDrained gammon joint6 of 34
Halve the onion
Onion · 1 piece
⏱ 1 min
ResultHalved onion8 of 34
Add the 2 bay leaves
Bay leaves · 2 piece
⏱ 1 min
ResultGammon with aromatics9 of 34
Add the 6 black peppercorns to the saucepan
Black peppercorns · 6 piece
⏱ 1 min
ResultGammon with aromatics10 of 34
Chop the carrots
Carrots · 1 piece
⏱ 2 min
ResultChopped carrot11 of 34
Add the chopped carrot to the saucepan
⏱ 1 min
ResultGammon with aromatics12 of 34
Rinse the 2 celery sticks
under cold running water
Celery sticks · 2 piece
⏱ 30s
ResultRinsed celery sticks14 of 34
Add the chopped celery to the saucepan
pour over fresh cold water to cover
⏱ 1 min
ResultGammon with aromatics15 of 34
Bring the gammon with aromatics to a boil
rolling boil
high heat
⏱ 8 min
ResultCarrot mixture16 of 34
Simmer the carrot mixture
Look for
approximately 68 minutes until cooked through
medium-low heat
⏱ 1 hr 8 min
ResultBraised gammon17 of 34
Transfer the braised gammon from the large saucepan to the kitchen counter
remove from pan
⏱ 1 min
ResultBraised gammon18 of 34
Rest the braised gammon
5 minutes
⏱ 5 min
ResultRested celery sticks19 of 34
Peel the rested celery sticks
⏱ 2 min
ResultPeeled celery sticksParsley Sauce12 steps · 19 min
Plating2 steps · 2 min
Total Time2 hr 35 min
| # | Product | Tool | Action |
|---|---|---|---|
| Gammon1 hr 57 min | |||
| 1 | 1.2 kg | Add the gammon joint to the saucepan → cover with cold water⏱ 1 minResultGammon joint | |
| 2 | — | high heat | Bring the gammon joint to a boil → rolling boil⏱ 8 minResultBoiled gammon joint |
| 3 | — | high heat | Boil the gammon joint → 10 minutes⏱ 10 minResultParboiled gammon |
| 4 | — | Drain the parboiled gammon⏱ 1 minResultDrained gammon joint | |
| 5 | — | Transfer the drained gammon joint into the large saucepan → return to pan⏱ 1 minResultDrained gammon joint | |
| 6 | 1 piece | Halve the onion⏱ 1 minResultHalved onion | |
| 7 | Halved onionstep 6 | Add the halved onion to the saucepan⏱ 1 minResultGammon and aromatics | |
| 8 | 2 piece | Add the 2 bay leaves⏱ 1 minResultGammon with aromatics | |
| 9 | 6 piece | Add the 6 black peppercorns to the saucepan⏱ 1 minResultGammon with aromatics | |
| 10 | 1 piece | Chop the carrots⏱ 2 minResultChopped carrot | |
| 11 | Chopped carrotstep 10 | Add the chopped carrot to the saucepan⏱ 1 minResultGammon with aromatics | |
| 12 | 2 piece | — | Rinse the 2 celery sticks → under cold running water⏱ 30sResultRinsed celery sticks |
| 13 | Rinsed celery sticksstep 12 | Chop the rinsed celery sticks⏱ 2 minResultChopped celery | |
| 14 | Chopped celerystep 13 | Add the chopped celery to the saucepan → pour over fresh cold water to cover⏱ 1 minResultGammon with aromatics | |
| 15 | — | high heat | Bring the gammon with aromatics to a boil → rolling boil⏱ 8 minResultCarrot mixture |
| 16 | — | medium-low heat | Simmer the carrot mixtureLook forapproximately 68 minutes until cooked through⏱ 1 hr 8 minResultBraised gammon |
| 17 | Braised gammonstep 16 | Transfer the braised gammon from the large saucepan to the kitchen counter → remove from pan⏱ 1 minResultBraised gammon | |
| 18 | — | Rest the braised gammon → 5 minutes⏱ 5 minResultRested celery sticks | |
| 19 | — | Peel the rested celery sticks⏱ 2 minResultPeeled celery sticks | |
| 20 | — | Slice the peeled celery sticks⏱ 2 minResultSliced celery sticksused in step 33 | |
| Parsley Sauce12 steps · 19 min | |||
| Plating2 steps · 2 min | |||
| Total Time | 2 hr 35 min | ||
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 889kcal | |
| 71g | |
| 57g | |
| 24g | |
| 20g | |
| 9g | |
| 2g | |
| 2,993mg |
Ingredients0/14
Tools0/9
british · Recipe
Gammon with Parsley Sauce
A British classic of slow-poached gammon served in thick slices and blanketed with a creamy parsley sauce sharpened with Dijon mustard. The meat is tender and deeply savoury from its long simmer with aromatic vegetables, while the sauce is smooth, herb-flecked, and rich enough to coat generously. Straightforward and satisfying, it suits a midweek supper or a Sunday table equally well.
Serves4
Total2 hr 35 min
LevelMedium
Ingredients
- Gammon joint1.2 kg
- Onion1 piece
- Bay leaves2 piece
- Black peppercorns6 piece
- Carrots1 piece
- Celery sticks2 piece
- Unsalted butter40 g
- Plain flour40 g
- Full-fat milk500 ml
- Dijon mustard1 tsp
- Double cream2 tbsp
- Saltto taste
- White pepperto taste
- Flat-leaf parsley30 g
Tools
SpoonLarge saucepanTongsServing plateChef's knifeWhiskColanderParing knifeMedium saucepan
Method
Gammon
1
Add the gammon joint to the saucepan → cover with cold water
1 minLarge saucepanGammon joint · 1.2 kg
2
Bring the gammon joint to a boil → rolling boil
high heat8 minLarge saucepan
3
Boil the gammon joint → 10 minutes
high heat10 minLarge saucepan
4
Drain the parboiled gammon
1 minColander
5
Transfer the drained gammon joint into the large saucepan → return to pan
1 minTongs
6
Halve the onion
1 minChefs knifeOnion · 1 piece
7
Add the halved onion to the saucepan
1 minLarge saucepanHalved onion · step 6
8
Add the 2 bay leaves
1 minLarge saucepanBay leaves · 2 piece
9
Add the 6 black peppercorns to the saucepan
1 minLarge saucepanBlack peppercorns · 6 piece
10
Chop the carrots
2 minChefs knifeCarrots · 1 piece
11
Add the chopped carrot to the saucepan
1 minLarge saucepanChopped carrot · step 10
12
Rinse the 2 celery sticks → under cold running water
30sCelery sticks · 2 piece
13
Chop the rinsed celery sticks
2 minChefs knifeRinsed celery sticks · step 12
14
Add the chopped celery to the saucepan → pour over fresh cold water to cover
1 minLarge saucepanChopped celery · step 13
15
Bring the gammon with aromatics to a boil → rolling boil
high heat8 minLarge saucepan
16
Simmer the carrot mixtureLook forapproximately 68 minutes until cooked through
medium-low heat1 hr 8 minLarge saucepan
17
Transfer the braised gammon from the large saucepan to the kitchen counter → remove from pan
1 minTongsBraised gammon · step 16
18
Rest the braised gammon → 5 minutes
5 minKitchen counter
19
Peel the rested celery sticks
2 minParing knife
20
Slice the peeled celery sticks
Result · Sliced celery sticks · used in step 33
2 minChefs knife
Parsley Sauce
21
Melt the unsalted butter
medium heat2 minMedium saucepanUnsalted butter · 40 g
22
Add the plain flour to the saucepan
1 minMedium saucepanPlain flour · 40 g
23
Stir the roux → continuously for 2 minutes to form a smooth roux
2 minSpoon
24
Add the full-fat milk to the saucepan → gradually, approximately 125 ml at a time
2 minMedium saucepanFull-fat milk · 375 ml
25
Whisk the milk and roux baseLook foruntil smooth and thick — 4–5 minutes, whisking well after each milk addition
medium heat4 minWhisk
26
Add the full-fat milk to the saucepan → final addition to reach full-fat milk total
1 minMedium saucepanFull-fat milk · 125 ml
27
Add dijon mustard
1 minMedium saucepanDijon mustard · 1 tsp
28
Add the double cream to the saucepan
1 minMedium saucepanDouble cream · 2 tbsp
29
Add salt
1 minMedium saucepanSalt · to taste
30
Add the white pepper to the saucepan
1 minMedium saucepanWhite pepper · to taste
31
Chop flat-leaf parsley
2 minChefs knifeFlat-leaf parsley · 30 g
32
Add the chopped parsley to the saucepan
Result · Parsley sauce · used in step 34
1 minMedium saucepanChopped parsley · step 31
Plating
33
Plate the sliced celery sticks from the kitchen counter → arrange sliced gammon on warmed plates
1 minServing plateSliced celery sticks · step 20
34
Drizzle the sliced celery sticks over the parsley sauce → spoon parsley sauce generously over the gammon
Result · Gammon with Parsley Sauce
1 minSpoonParsley sauce · step 32
Printed 3 September 2026