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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!
Print Recipe
Prep Time 5 minutes
Cook Time 2 hours 10 minutes
Resting Time 4 hours
Total Time 2 hours 30 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. 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.
  2. Peel the onion and spike it with the cloves then put it in the pan. Add the Perry , peppercorns and bay leaves.
  3. 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.
  4. Turn off the heat and let the ham cool in the cooking liquid until you are ready to serve.
  5. Carve thinly and serve with chutney or mustard.