Boiled Ham

1. 1

   The night before the gammon is to be cooked place it in a bowl of cold water and allow to soak.

2. 2

   This removes some of the salt and tenderises it a little bit.

3. 3

   Place in a large cooking pot, (make sure you have a lid for it), cover with cold water, add the onions and bouquet garni and bring to the boil.

4. 4

   Turn the heat right down so the water is barely bubbling and put on the lid.

5. 5

   Cook for 20 minutes per pound of meat.

6. 6

   Once the cooking time is up leave the meat in the liquour until cooled.

7. 7

   This stops it tensing up, and drying out, and makes it lovely and tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.