Gammon with parsley mash

Name: Gammon with parsley mash
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Yield: 4
Ingredients: 1 kg (3lb) gammon knuckle; 1 onion, quartered; 1 carrot, cut into chunks; 1 stick celery, thickly sliced; 1 level tsp black peppercorns; 2 bay leaves; 700 g (11⁄2lb) white potatoes, cut into large chunks; 6-8tbsp milk; 40 g (11⁄2oz) butter; 1 level tbsp freshly chopped parsley; 1 Savoy cabbage, cut into wedges

Try this traditional warming supper that's excellent value.

By The Good Housekeeping Cookery TeamPublished: 01 November 2001

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Food, Dishware, Pink, Cuisine, Plate, Ingredient, Tableware, Serveware, Leaf vegetable, Dish,

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Yields:

Prep Time:

20 mins

Cook Time:

1 hr 50 mins

Total Time:

2 hrs 10 mins

Ingredients

1 kg (3lb) gammon knuckle
1 onion, quartered
1 carrot, cut into chunks
1 stick celery, thickly sliced
1 level tsp black peppercorns
2 bay leaves
700 g (11⁄2lb) white potatoes, cut into large chunks
6-8tbsp milk
40 g (11⁄2oz) butter
1 level tbsp freshly chopped parsley
1 Savoy cabbage, cut into wedges

Directions

1. Step 1
  Put the gammon knuckle in a deep pan, add the onion, carrot, celery, peppercorns and bay leaves and cover with cold water. Bring very slowly to the boil - this should take 20-30min. Skim, then simmer very gently, covered with a lid, for 11⁄2hr or until the meat is cooked through and tender.
2. Step 2
  Allow the gammon to rest in the liquid in the pan for 15min.
3. Step 3
  Meanwhile, put the potatoes in a pan of cold, salted water, bring to the boil and simmer until they're soft to the centre - about 15min. Drain and put the potatoes back in the pan over a low heat to dry off. Take the pan off the heat and mash the potatoes. Put the pan back on a low heat, push the potatoes to one side of the pan and add the milk and 25g (1oz) butter to warm through. Beat the milk and butter into the mashed potatoes until they're fluffy, adding more milk if necessary. Season and add the chopped parsley.
4. Step 4
  Bring a large pan of salted water to the boil, add the cabbage and return to the boil. Drain and dry on kitchen paper, then melt the remaining butter and brush over the cabbage. Heat a griddle or frying pan, add the cabbage and fry until beginning to brown - about 5min.
5. Step 5
  Lift the gammon from the cooking liquid, then remove the skin and slice. Serve with the mashed potatoes, cabbage and a little liquid from the pan.
  
  Try more gammon recipes:
  
  Gammon with warm pineapple salsa
  
  One-pot gammon with squash and maple syrup
  
  Sunday gammon with parsley sauce
  
  Gammon and cauliflower cheese grills

Gammon cooking tip

Bring the gammon to the boil as in step 2 in an open pressure cooker. Cover, turn up the pressure and cook for 10min for each 450g (1lb), then put the pan under cold running water to reduce the pressure quickly and continue the recipe.

Per Serving:

Calories: 460
Total carbs: 36 g
Total fat: 16 g
Saturated fat: 9 g

What to read next

The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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