Smoked Ham & Two Veg

There is something deliciously comforting about the taste of smoked ham, boiled gently with a couple of bay leaves and served with equally simple side dishes. This version - with new potatoes, carrots and a parsley sauce is perfect... and the ham leftovers will be just as tasty; thinly sliced onto pizzas and pasta or roughly chopped and added to soups and stews.


Put the Smoked Ham joint into a very large saucepan and cover completely with water… Add a couple of Bay Leaves to the water.  Bring to the boil and simmer gently for just over an hour or so (I used a 450g joint… adjust your cooking time if yours is bigger or smaller)

Meanwhile, wash the Potatoes; dry them and put them in a roasting dish with a big pinch of Salt and a drizzle of Rape Seed Oil.  Roast them at 200˚c for 30 – 40 minutes or until golden and crisping on the outside

Also, prepare and cook the Braised Carrots, which take about 50 minutes (steamed carrots would be nearly as good!)

Lastly, make the Parsley Sauce

When the Ham is done, drain it (maybe keep some of the liquor for cooking with?!).  Trim off all the fat (to keep things healthy) and leave to rest for half an hour

Serve the Smoked Ham, finely sliced; with the Roasted New Potatoes, Carrots and Parsley Sauce on the side

The cold Ham goes brilliantly with some Coleslaw or a Bean Stew

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