Slow cooker honey-glazed gammon with parsley sauce

Name: Slow cooker honey-glazed gammon with parsley sauce
Prep time: 20 min
Cook time: 460 min
Total time: 480 min
Yield: 4 servings
Ingredients: 1500 g Gammon joint, unsmoked; 1 Onions, quartered; 200 g Carrots, cut into chunks; 0.5 g Bay leaves; 1 g Black pepper, a few whole peppercorns if you have them; 30 g Honey; 10 g English mustard; 800 g New potatoes; 0.5 Green cabbage, shredded; 30 g Butter; 30 g Plain flour; 450 ml Milk; 20 g Fresh parsley, finely chopped

A gently simmered gammon finished with a sticky honey and mustard glaze, with new potatoes and an old-fashioned parsley sauce. The cooking water becomes a rich ham stock, perfect for risotto or soup.

Ingredients

1500 g Gammon joint, unsmoked
1 Onions, quartered
200 g Carrots, cut into chunks
0.5 g Bay leaves
1 g Black pepper, a few whole peppercorns if you have them
30 g Honey
10 g English mustard
800 g New potatoes
0.5 Green cabbage, shredded
30 g Butter
30 g Plain flour
450 ml Milk
20 g Fresh parsley, finely chopped

Method

Put the onion, carrots, bay and pepper in the slow cooker and sit the gammon on top. Pour in enough cold water to come about two thirds of the way up the joint.
Cover and cook on low for 7 hours (or high for 4) until a skewer slides in easily.
Heat the oven to 200°C (180°C fan). Lift the gammon onto a foil-lined tin (keep the cooking liquid). Cut away the skin, leaving a thin layer of fat, and score it in diamonds. Brush with the honey mixed with the mustard and roast for 20 minutes until sticky.
Boil the potatoes for 15 minutes, adding the cabbage for the last 5. Drain.
Melt the butter in a pan, stir in the flour for a minute, then whisk in the milk a little at a time. Simmer for 4 minutes, stirring, until smooth and thick. Stir in the parsley and plenty of pepper. Do not add salt: the ham is salty enough.
Rest the gammon for 10 minutes, then carve into slices and serve with the potatoes, cabbage and parsley sauce. Keep the rest of the joint back for later.