This morning I put on a lovely piece on Wiltshire cured oak smoked ham which we will use for salads and sandwiches over the next few days.
Once the ham is brought to the boil I will skim the the surface add some bay leaves peppercorns and maybe a star anise then simmer it before placing in the thermal insulated outer container where it will cook without power for around 4 to 5 hours.
I need the inside to be 72ºC for it to be perfectly cooked.
4 Hours Later:
The gammon was 1.6kg and would have taken 2hrs in the oven at Gas Mk 5 – 375ºF … it took 20 minutes simmer and 4 hours cooking without power.