Boiled Ham

Step 1

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

Step 2

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

Step 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.

Step 4

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

Step 5

Cook for 20 minutes per pound of meat.

Step 6

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

Step 7

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