Parsley Sauce

This came up in conversation yesterday, I was asked how to serve gammon without a maple glaze. 

Parsley sauce sprung to mind, it's always good with gammon. My gammon is usually a whole piece, smeared in mustard, studded with clove and glazed with clementine and orange marmalade.

(Pictured before glazing)

Back to the parsley sauce: 

We have a white roux made from milk infused with onion, bay, nutmeg and clove.  Tip in fresh parsley (for good measure).

Ingredients (4):

1 pint of whole milk

1 onion, halved, each half studded with 2 cloves and one bayleaf

1/4 tsp nutmeg

Parsley stalks

1/2 tsp salt flakes and 1/4 tsp black pepper

25g butter

25g flour

2 handfulls of chopped parsley

Method:

Pour the milk into a pan, add the clove and bay studded onion, spices, parsley stalks, salt and pepper.

Bring the milk to a simmer and turn off the heat.

Make a roux by first cooking the flour and butter.  Add the warm, strained, flavoured milk and whisk.  Cook until lightly thickened (like a creme anglaise). This may take 10 minutes of gentle heat.

Off the heat, stir in parsley.

Pour over ham

A full recipe for the side of ham:

Clementine Glazed Roast Ham