Gammon with Parsley Cream and Smashed Peas
- 2.5 – 3kg bone-in gammon
- 3 – 6 litres water (to poach gammon in)
- 2 Tbsp coriander seeds
- 1-2 bay leaves
- 1 onion, quartered
- 155g jar of mint jelly, melted in a saucepan to glaze
For the green parsley sauce:
- 60g parsley, chopped
- 1 clove garlic, crushed
- Zest from a ½ lemon
- 250ml cream
- Salt to taste
Preheat the oven to 180°C. Place the gammon in a Le Creuset Signature Roaster along with the water, making sure it comes halfway up the sides of the gammon. Add in the coriander seeds, bay leaves and onion. Poach in the oven for 30 minutes per 500g. Cool before draining all the excess liquid. Remove the skin on the gammon to reveal the fat layer underneath. Score with a sharp knife.
Return the gammon to a cleaned Signature Roaster and brush with melted mint jelly. Place in the oven to glaze at 200°C for 20-30 minutes. Baste every 5 minutes until golden and sticky.
In a food processor, blend together the parsley, garlic, lemon zest and cream, then season.
Serve gammon with parsley sauce, smashed peas, roasted radishes and micro herbs to garnish.