Perry boiled ham
This Perry boiled ham is based onNigel Slater’s recipebut I didn’t make the sautéed pears with it – I served it with devilled eggs, pear chutney and a crunchy salad instead. Also, I used a much smaller, unsmoked gammon joint – without the skin – enough for a family lunch for four. It’s lovely warm or cold (for example in salads/sandwiches) so, if you like your ham, do cook a large joint for plenty of leftovers!
Ingredients
Method
- Put the gammon in a saucepan. Cover with water and bring to the boil. Drain the water then put the meat back into the pan.
- Peel the onion and spike it with the cloves then put it in the pan. Add the Perry , peppercorns and bay leaves.
- Bring it to the boil, lower the heat, cover and simmer gently for a couple of hours. Have a look occasionally and scoop off any froth from the surface.
- Turn off the heat and let the ham cool in the cooking liquid until you are ready to serve.
- Carve thinly and serve with chutney or mustard.