Name: Perry boiled ham
Prep time: 5 min
Cook time: 130 min
Total time: 5 min
Ingredients: 1 small unsmoked gammon joint; 1 small onion; 6 peppercorns; 5 cloves; 2 bay leaves; I can of Perry cider (440 ml)

Perry boiled ham

8 Apr 2018

by Dinna

Prep Time

5 minutes

Cook Time

130 minutes

Total Time

5 minutes

Background

This Perry boiled ham is based on Nigel Slater's recipe but 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

1 small unsmoked gammon joint
1 small onion
6 peppercorns
5 cloves
2 bay leaves
I can of Perry cider (440 ml)

Instructions

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.