This recipe is a simple alternative to your usual Sunday roast. Gammon is boiled gently with some aromatics and is served with a creamy Madeira-herb sauce. Feel free to use sherry or another liquor if you don't have Madeira and use whichever herbs you have available to you.
- 1 kg cured gammon joint
- 1 carrot
- 1 onion
- 1 celery stick
- 1 bay leaf
- Few peppercorns
- 2 tbsp. white wine vinegar
- 3 tbsp. Madeira
- 3 tbsp. double cream
- 1 tbsp. grainy mustard
- 1 tbsp. corn-flour
- 1 tbsp. freshly chopped tarragon
Roughly chop the onion, celery stick and carrot.
Soak the gammon in water overnight if needed and before cooking, drain and put into a pot of fresh water. Add the chopped vegetables to the pot and add the bay leaf, white wine vinegar and peppercorns.
Bring to the boil and then reduce to a simmer. Cook for around an hour and twenty minutes. Once boiled, strain the cooking liquid and reserve 400ml of it.
Pour the strained juices into a pan and reduce by half. Mix the Madeira with the corn-flour and stir into the reduced juices. Once smooth, cook for two minutes. Add the cream, mustard and chopped tarragon and heat until warmed through.
Serve the sauce spooned over the gammon.