Gammon With Tarragon Cream Sauce Recipe
Ingredients
| 2 kg/4 lb gammon, soaked overnight and drained | ||
| Bay leaves | 2 | |
| Peppercorns | 6 | |
| Thyme sprigs | 2 | |
| Onion | 1 Medium, finely chopped (Sauce) | |
| White wine | 4 Tablespoon (Sauce) | |
| 50 g/2 oz butter | ||
| Flour | 2 Tablespoon (Sauce) | |
| 300 ml/10 fl oz chicken stock | ||
| Tarragon | 1 Tablespoon, chopped (Sauce) | |
| Salt and white pepper | ||
| 150 ml/1/4 pint double cream | ||
Directions
Put the gammon in a saucepan with the bay leaves, peppercorns and thyme sprigs.
Cover with cold water and bring slowly to the boil.
Simmer for 2 hours, skimming off any scum that rises to the surface and adding more water if necessary.
Turn off the heat and leave the gammon in the water for 30 minutes.
Meanwhile, prepare the sauce.
Put the onion and wine in a saucepan and bring to the boil.
Simmer until the wine has evaporated, then remove from the heat.
Melt 40 g/1 1/2 oz of the butter in another saucepan.
Remove from the heat and stir in the flour to make a smooth paste.
Gradually stir in the stock.
Return to the heat and cook, stirring, for 3 to 4 minutes or until the mixture is thickened and smooth.
Stir in the onion and tarragon with salt and pepper to taste.
Cook for 2 minutes, stirring constantly.
Stir in the cream and remaining butter and heat through without boiling.
Keep warm.
Remove the gammon from the pan.
Peel off the skin and fat and carve the meat into thin slices.
Arrange on a warmed serving dish and pour over the sauce.
Serve hot.
Cover with cold water and bring slowly to the boil.
Simmer for 2 hours, skimming off any scum that rises to the surface and adding more water if necessary.
Turn off the heat and leave the gammon in the water for 30 minutes.
Meanwhile, prepare the sauce.
Put the onion and wine in a saucepan and bring to the boil.
Simmer until the wine has evaporated, then remove from the heat.
Melt 40 g/1 1/2 oz of the butter in another saucepan.
Remove from the heat and stir in the flour to make a smooth paste.
Gradually stir in the stock.
Return to the heat and cook, stirring, for 3 to 4 minutes or until the mixture is thickened and smooth.
Stir in the onion and tarragon with salt and pepper to taste.
Cook for 2 minutes, stirring constantly.
Stir in the cream and remaining butter and heat through without boiling.
Keep warm.
Remove the gammon from the pan.
Peel off the skin and fat and carve the meat into thin slices.
Arrange on a warmed serving dish and pour over the sauce.
Serve hot.
Chef
