To Cook A Ham In Comfort
This idea came from a book belonging to my mother, called Food in England
by Dorothy Hartley. As a child I used to love flicking through the pages and looking at the very simple pen and ink drawings by an unacknowledged artist. The one that accompanies this recipe shows a huge pot with its side removed so we can see the ham nestled on a bed of vegetables - very comfortable it looks too! I buy my hams or gammon from Tom Mitchell in Auchtertool and although they are bred in an ordinary manner, cooked by this method you do get a lovely flavour.
1 x 3-4 kg / green gammon
2 leeks roughly chopped include the green part
2 large onions cut in two with the skins on
4 carrots roughly chopped
2 celery sticks roughly chopped
2 cooking apples and any peelings
250g black treacle
bottle of ale
and any rough tops of vegetables or skins parsnips, turnips etc
Soak the gammon for 24 hours to remove the salt changing the water once.
Place the vegetables, apples, peelings, herbs and spices in a large cooking pot. Drain the ham and add to the pot, then add the treacle and ale and top up with water to just cover. Bring to the boil and simmer for 4 or 5 hours. Remove from the heat and leave to cool in the liquid. When completely cold lift out the ham and trim off excess fat.
This recipe comes from The Whole Hog by Carol Wilson and Christopher Trotter
© Recipe copyright 2010 Christopher Trotter
Author: Christopher Trotter Email: