Entertain your dinner guests with this new twist on a classic roast - Scandinavian-style smoked gammon served with a mustard, dill and parsley sauce. The leftover meat can be enjoyed later in a pea soup, savory croissant or baguette.
Tie together the bay leaf and parsley and thyme sprigs with butcher's string. Place the joint of gammon in a large pan and cover with cold water. Add the peppercorns, bundle of herbs and onion. Bring to the boil, then simmer for 1 hour 20 minutes.
Remove the meat from the stock, wrap in foil and keep warm. Measure out 500ml (17fl oz) of the cooking stock from the ham (you can reserve any remaining stock to use for the gammon and pea soup).
In a small pan, melt the butter. Stir in the flour and cook for 1 minute. Gradually add the ham stock to the paste, stirring continually until combined and then cook for 5 minutes; the mixture should be the consistency of double cream. Add the herbs, mustard and honey and stir well, cook for a minute, then taste and season (reserve 3 tbsp of the sauce to make the gammon and pea soup).
Slice the gammon and serve with the sauce and with garlic mash, stir-fried cabbage and carrots, if you like.
Set aside the leftover meat and sauce until cool. Wrap the meat in foil or place in a lidded airtight plastic box; transfer the sauce to a small bowl and cover with clingfilm; store the meat and sauce in the fridge. Use within 2 days.
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