Gammon boiled in Jaques Cider with Fruits
- 300ml of Jaques cider (left over from a party the other evening)
- 10 peppercorns
- 6 allspice
- 2 bay leaves.
- water to top up
- I have added 300ml of Jaques cider (left over from a party the other evening), 10 peppercorns, 6 allspice and 2 bay leaves. I will skim off any scum when it comes to the boil and then simmer it for about 15 minutes before putting it in the outer container for around 4 to 5 hours depending on the size of the joint.
- Just think how much energy this will be saving compared to traditional ways of cooking gammon. Also I know it will taste amazing.
Â© 2012 Dave Knowles - The Thermal Cook. The copyright of this recipe belongs to Dave Knowles - The Thermal Cook and it should not be reproduced in any form without written permission from The Thermal Cook.
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