Directions
- 1Add a gammon with stock to the slow cooker.
- 2Cook the gammon on high for 6-8 hours.
- 3Remove the gammon from the slow cooker and shred it.
- 4Melt butter in a pan.
- 5Add flour to the melted butter to make a paste.
- 6Gradually add milk and whisk until the desired consistency is reached.
- 7Add pepper.
- 8Add fresh parsley.
- 9Add mustard and mix well.
- 10Serve the shredded ham with mashed potato, garden peas, and the creamy parsley sauce.
Ingredients
- 1 kg gammon
- 500 ml chicken stock or cider
- 600 ml milk
- 50 g butter
- 35 g plain flour
- 1 tbsp wholegrain mustard
- 1 handful fresh parsley, finely chopped
- pepper
Equipment
slow cookerpanforksspatulawhisk
Tips
- Steep gammon overnight before cooking to remove salt.
- For the sauce, gradually add milk and feel free to add more if it’s too thick.
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