Gammon With Tarragon Cream Sauce
|Gammon||4 Pound, soaked overnight and drained (2 Kilogram)|
|Onion||1 Medium, finely chopped|
|White wine||4 Tablespoon|
|Butter||2 Ounce (50 Gram)|
|Chicken stock||10 Fluid Ounce (300 Milliliter)|
|Tarragon||1 Tablespoon, freshly chopped|
|White pepper||To Taste|
|Double cream||1⁄4 Pint (150 Milliliter)|
Put the gammon in a saucepan with the bay leaves, peppercorns and thyme sprigs.
Cover with cold water and bring slowly to the boil.
Simmer for 2 hours, skimming off any scum that rises to the surface and adding more water if necessary.
Turn off the heat and leave the gammon in the water for 30 minutes.
Meanwhile, prepare the sauce.
Put the onion and wine in a saucepan and bring to the boil.
Simmer until the wine has evaporated, then remove from the heat.
Melt 40 g/1 1/2 oz of the butter in another saucepan.
Remove from the heat and stir in the flour to make a smooth paste.
Gradually stir in the stock.
Return to the heat and cook, stirring, for 3 to 4 minutes or until the mixture is thickened and smooth.
Stir in the onion and tarragon with salt and pepper to taste.
Cook for 2 minutes, stirring constantly.
Stir in the cream and remaining butter and heat through without boiling.
Remove the gammon from the pan.
Peel off the skin and fat and carve the meat into thin slices.
Arrange on a warmed serving dish and pour over the sauce.