Ham with Irish Parsley Sauce

Place the ham in a large pot, cut side down, along with 1 large onion (peeled and halved), 6–8 peppercorns, 1 bay leaf, and 1 peeled garlic clove. Add just enough water to cover the ham. Bring the pot to a gentle boil, skim any foam, then reduce the heat to a simmer and cook for 45–55 minutes. Reserve 1 cup of cooking liquid.

Once the ham is done cooking, remove it from the pot, cover it, and set it aside to keep warm. Add 3 tablespoons of unsalted butter to a medium pan over medium heat and let it melt. Then add in 3 tablespoons of all-purpose flour, cooking for 2-3 minutes just until the raw flour taste is gone.

Add 1/2 cup of the ham cooking liquid to the pan, stirring constantly, then add 1/2 teaspoon of mustard powder, salt, and pepper to taste.

Slowly add 2 cups of warm milk, stirring constantly until the sauce thickens to the desired consistency. Lastly, add 1/2 to 3/4 cup of freshly chopped parsley and stir everything together until combined. Remove from heat and serve over ham slices.

Enjoy!

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