Gammon with Parsley & Mushroom Sauce

Gammon with Parsley & Mushroom Sauce

Gammon with Parsley & Mushroom Sauce

Cook Time
30 Minutes
Gammon with Parsley & Mushroom Sauce
  • 4 gammon steaks

  • A little oil

  • Grilled or baked tomatoes for garnish (optional)

  • For the sauce:

  • 50 gram (2 ounce) butter

  • 25 gram (1 ounce) plain flour

  • 600 millilitre (1 pint) milk

  • 2 tablespoons Flat Leaf Parsley

  • 2 teaspoon chopped onion

  • 1/4 teaspoon Garlic Grinder

  • 1/4 teaspoon Ground White Pepper

  • 1 teaspoon Season-All

  • 175 gram (6 ounce) mushrooms, wiped and sliced

Key Products
Flat Leaf Parsley

Product Information

£ 1.70/unit,3g
Schwartz product packaging

Product Information

£ 2.50/unit,40g
Ground White Pepper

Product Information

£ 2.20/unit,34g
Recipe images

Product Information

£ 2.30/unit,70g


  • 1 Brush gammon steaks with oil, snip rind edges at 3.5cm (1’’) intervals and either grill or cook in oven at 400°F, 200°C, Gas Mark 6 for approx. 30 minutes or until the meat is tender, turning once during cooking.
  • 2 Meanwhile to make the sauce, melt the butter in a saucepan, stir in the flour. Gradually add the milk followed by remaining ingredients. Bring to the boil stirring. Simmer gently for 5 minutes.
  • 3 Arrange gammon steaks on a serving plate. Cover each with a little sauce. Garnish with the cooked tomato halves. Serve remaining sauce separately.
  • 4 Not suitable for re-heating or freezing.

Nutritional Information

Typical Values Amount