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Roast sugar-baked ham with parsley sauce
- Prep time:
- 20 mins, plus overnight cooling
- Cook time:
- 3 hrs 45 mins
- Serves:
- 4 (with leftover ham)
Galton Blackiston’s tender ham makes a special celebration dish – with lots of delicious ham left over for family meals
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Tips and suggestions
- Cooks Tips...
- this can either be a green ham, which is unsmoked, or a smoked ham, with the ‘aitchbone’ removed; ask your butcher to do this.
Use up leftover ham in cold ham sandwiches, pasta dishes, such as carbonara, eggs Benedict, or even good old ham, egg and chips.
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Ingredients
- 7.5kg whole ham, (see cook’s note below)
- 2 medium Onions, peeled and chopped
- 2 medium Carrots, peeled and chopped
- 2 sticks Celery, peeled and chopped
- 1 large leek, chopped
- ½ bulbs Fennel, chopped
- ½ bulbs Garlic, chopped
- 1 sprig Rosemary
- 1 sprig Thyme
- 1 sprig Sage
- 2 litres dry cider
- 2 tbsp black treacle
- 1 handful Cloves, for sticking into ham
- 6 tbsp demerara sugar
For the parsley sauce
- 2 large sprigs Parsley
- 150ml Milk
- 1 Bay leaves
- 1 blade mace
- 6 peppercorns
- 50g Butter
- 2 tbsp plain flour
To serve
- steamed new potatoes
- steamed young summer vegetables, of your choice
Method
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.
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