|
Mims
Boiled Ham
Mim
is what I call my Grandmother, always have, always will
do. Don't ask why, I don't
know. This is the way she cooks my favorite meat.
You
need:
a piece of gammon (smoked if you want a stronger
flavour)
1 bouquet garni
2 small onions peeled
The
night before the gammon is to be cooked place it in a bowl of cold
water and allow to soak. This removes some of the salt
and tenderises it a little bit.
Place in a large cooking pot, (make sure you have a lid
for it), cover with cold water, add the onions and
bouquet garni and bring to the boil.
Turn the heat right down so the water is barley bubbling
and put on the lid. Cook for 20 mins per pound of meat.
Once the cooking time is up leave the meat in the
liquour until cooled. This stops it tensing up, and
drying out, and makes it lovely and tender.
The
meat can be cooked well in advance and is delicious hot
or cold. Eat it with boiled new potatoes and salad, in
sandwiches, hot with a poached egg and peas, or on its
own with just a bit of salt. Unbeatable.
|
