• 4servings
  • 225minutes

Rate this recipe:

Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B9, C, D
MineralsZinc, Copper, Natrium, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 7 1/2 kg whole ham , (see cook's note below)

  2. 2 medium onions , peeled and chopped

  3. 2 medium carrots , peeled and chopped

  4. 2 sticks celery , peeled and chopped

  5. 1 large leek , chopped

  6. 1/2 bulbs fennel , chopped

  7. 1/2 bulbs garlic , chopped

  8. 1 sprigs rosemary

  9. 1 sprigs thyme

  10. 1 sprigs sage

  11. 2 litres dry cider

  12. 2 tbsp black treacle

  13. 1 handfuls cloves , for sticking into ham

  14. 6 tbsp demerara sugar

  15. 2 large sprigs parsley

  16. 150 ml milk

  17. 1 bay leaf

  18. 1 blades mace

  19. 6 peppercorns

  20. 50 g butter

  21. 2 tbsp plain flour

  22. steamed new potatoes

  23. steamed young summer vegetables , of your choice

Instructions Jump to Ingredients ↑

  1. Put the ham into a very large saucepan or stockpot and completely cover with cold water. Bring to the boil over a high heat, then reduce the heat and simmer for 1 hour. Remove the pot from the heat and discard the water.

  2. Add all the vegetables, garlic and herbs to the pan together with the cider and treacle. Pour over enough cold water to completely cover the ham. Put the pan back on the heat and bring to the boil, then reduce the heat and simmer for 1 hour. Remove from the heat and leave the ham to cool in the stock overnight.

  3. Next day, remove the ham from the stock, retaining the stock for later use. Peel away the outer skin, leaving a good layer of fat all over the ham.

  4. Preheat the oven to 180C/gas 4.

  5. Put the ham into a large roasting tin. Make criss-cross markings over the top of the ham with a sharp knife and press the cloves into the ham all over the top at regular intervals, then sprinkle over the demerara sugar.

  6. Pour in enough of the reserved stock to come three-quarters of the way up the sides of the roasting tin. Cover the ham and tin with a large piece of tin foil. Roast in the oven for 1-1½ hours until crispy and browned on the outside. Keep warm until ready to serve.

  7. For the parsely sauce: pick the parsley leaves from the stalks and wash well, reserving some of the stalks.

  8. Put the milk into a small saucepan with the bay leaf, mace, peppercorns and the reserved parsley stalks, bring gently just to the boiling point, then remove from the heat and allow to infuse until lukewarm. Strain the milk into a jug and discard the solids.

  9. Boil the parsley leaves for 7 minutes in salted water, then drain and rub through a strainer to make about 2 teaspoons of parsley puree.

  10. . Melt the butter in a saucepan, then remove the pan from the heat and stir in the flour. Return the saucepan to the heat and blend in the strained milk, stirring continuously until the milk boils. Season with salt and freshly ground black pepper to taste and continue to simmer for 2-3 minutes. Stir in the parsley puree.

  11. . Serve the ham with young summer vegetables, new potatoes and parsley sauce.

  12. Comments & Ratings Rate this recipe by clicking on the stars.


Send feedback