Slow-cooker ham with parsley sauce and vegetables
Serves: 1, with leftovers
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Slow-cooker ham with parsley sauce and vegetables
Slow cooking is a relaxing way to cook a soothing meal. You can take time out as it gently cooks away, leaving you with an easy dinner and plenty of leftovers that can easily be frozen.
Serves: 1, with leftovers
Prep time: 20 minsTotal time: 
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Nutritional information (serving)
Calories
495Kcal
Fat
30gr
Saturates
13gr
Carbs
16gr
Sugars
8gr
Fibre
7gr
Protein
38gr
Salt
4.9gr
Margot Henderson
New Zealand-born chef Margot has been impressing UK diners since the 90s with her unfussy, produceled food. The co-patron of Rochelle Canteen in East London, she also runs The Three Horseshoes, a 17th-century pub in Batcombe, Somerset.
See more of Margot Henderson’s recipes
Margot Henderson
New Zealand-born chef Margot has been impressing UK diners since the 90s with her unfussy, produceled food. The co-patron of Rochelle Canteen in East London, she also runs The Three Horseshoes, a 17th-century pub in Batcombe, Somerset.
See more of Margot Henderson’s recipes
Ingredients
For the slow-cooker ham
- 1kg gammon joint
- 2 carrots, peeled and cut into chunky slices
- ½ celeriac, peeled and cut into 2cm chunks
- 1 onion, peeled
- 4 cloves
- ½ tsp black peppercorns
- 20g butter
- English or Dijon mustard, to serve (optional)
For the parsley sauce
- 2 tbsp unsalted butter
- 2 tbsp plain flour
- 50ml whole milk
- 250ml ham stock (from slow cooking)
- handful of curly leaf parsley, finely chopped
Step by step
- Put the gammon, carrots and celeriac in a slow cooker. Stud the onion with the cloves and add to the pot with the peppercorns. Cover the ham and vegetables with water and turn your slow cooker to low. Leave to cook for 7 hours. Remove the ham and strain the stock into a jug through a sieve, catching the vegetables and discarding the clove-studded onion.
- When you’re ready to serve, make the parsley sauce. Heat the butter in a pan over a low heat, then add the flour, whisking until smooth. Cook on a low heat until it smells biscuity. Slowly add the milk, whisking continuously, then gradually add the ham stock, continuing to whisk, until you have a smooth texture similar to pouring cream, adding more ham stock as necessary. Add the chopped parsley and a few grinds of pepper, then keep warm.
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To finish the vegetables, heat the butter in a frying pan and fry the carrots and celeriac for 3-4 minutes, until warmed through and buttery. Carve the ham and serve with the vegetables and lots of parsley sauce. Add a dollop of mustard, if you like. Freeze the remaining slices of ham in an airtight container or in freezer bags between slices of baking paper.TipCurly parsley is often forgotten about, but it’s a joy, with a more vibrant taste than the flat-leaf variety. Use to flavour stocks, or finely chop and add to soups.
