- Serves: 8-10
- Cook Time: 2.25 hours 15 minutes
- Prep Time: 30 minutes
- Effort: medium
For the ham
- 2 kg ham
- 2 bay leaves
- 4 cloves
- 1 x 4 cm cinnamon sticks
- 1 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp mustard powder
For the sauce
- 65 g butter
- 1 tbsp plain flour
- bunches fresh parsley, chopped
- Worcestershire sauce, to taste
- mashed potato
- butter-braised cabbage
1. Place the ham into a large saucepan and cover with water.
2. Add the remaining ingredients and bring to the boil. Reduce the heat and simmer for 2 hours, until tender.
3. Turn off the heat and leave the ham to cool, then remove from the cooking liquor and set aside. Reserve the cooking liquor.
4. To make the sauce, melt the butter in a saucepan.
5. Add the flour and cook over a gentle heat for about 5 minutes, stirring continuously.
6. Stir 800ml of the cooking liquor into the flour and butter mixture and whisk until thickened.
7. Stir in the parsley and add Worcestershire sauce to taste.
8. Slice the ham and serve with the sauce, a generous helping of mashed potatoes and some buttery braised cabbage.
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