Roasted Ham With Mash & Parsley Sauce

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Line a baking tray with tin foil

Add the baby gammon joint[s] to the baking tray and put the tray in the oven for 30 min or until cooked through – this is your roasted ham

Meanwhile, peel the potatoes and chop them into large, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat 

Once boiling, cook for 12-15 min or until fork-tender, then drain and return to the pot to steam dry

Whilst the potatoes are cooking, peel and finely chop (or grate) the garlic

Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Cut 2 [4] pieces of tin foil approx. the size of an A3 sheet of paper and layer them over each other

Add the sliced spring greens to the middle with the chopped garlic, a few small knobs of butter and 2 tbsp [4 tbsp] water

Scrunch the edges of the foil around the greens to form 1 [2] sealed parcel[s] and add to a baking tray

Put the tray in the oven for 15 min or until the greens are tender

Add 10g [20g] butter to a pot over a medium heat

Once melted, add 1/2 tbsp [1 tbsp] flour and cook for 30 secs or until a sandy paste has formed

Gradually add 200ml [350ml] milk with the bay leaf[ves] and a generous grind of black pepper and whisk to combine

Bring to the boil over a medium-high heat and cook for 5-7 min or until a smooth, thick sauce remains

Return the drained potatoes to a low heat with a knob of butter and a splash of milk and mash until smooth

Season with a pinch of salt and cover to keep warm

Once the roasted ham and greens are almost done, chop the parsley finely, including the stalks

Add the chopped parsley to the sauce and stir it all together – this is your parsley sauce