ingredients
- 300ml of Jaques cider (left over from a party the other evening)
- 10 peppercorns
- 6 allspice
- 2 bay leaves.
- water to top up
method
- 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.
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© 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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Tags: ALL RECIPES, eco-friendly cooking, food, food/haybox/hay box/thermal cooking, gammon, hay box, haybox, Mr Ds Cookbook, mr ds thermal cooker, MrDsKitchen, pork, Shuttle Chef, slow cooker, the thermal cook, thermal cook, thermal cookbook, thermal cooker, THERMAL COOKERS, thermal cooking
