Glazed Ham & Parsley Sauce
For this issue, chef Georgie Watson takes us back to her British upbringing with a family classic: ham with parsley sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ediblebozeman.com.
Cooking tools:
- Roasting pan
- Roasting rack
- Aluminum foil
- Oven
- Instant-read thermometer
- Chef's knife
- Cutting board
- Saucepan
- Fine-mesh sieve
- Whisk
- Wooden spoon
- Pastry brush
- Microplane
- Pepper mill
- Carving knife
- Measuring cup
- Measuring spoon
- Stove
- Serving platter
Ingredients
- 1 fully cooked, bone-in ham
- A handful of cloves
- 1½ cups brown sugar
- ½ cup water
- ⅓ cup apricot jam
- ⅓ cup apple butter
- Juice from 1 orange
- 2 tablespoons Dijon mustard
- 3 cups whole milk
- 3 bay leaves
- 3 leeks, diced
- Bone broth to taste
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 1 tablespoon Dijon mustard
- Nutmeg to taste
- 1 large parsley bunch, finely chopped
- Salt to taste
- Pepper to taste
- Lemon juice or vinegar, optional
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