Gammon In Cider
|Boneless gammon||3 Pound (1.3 Kilogram, Unsmoked)|
|Sweet cider||1 3⁄4 Pint (1 Liter)|
|Small carrots||8 Ounce (225 Grams)|
|Shallots/Very small onions||8 Ounce (225 Grams)|
|Black peppercorns/1 dash black pepper||1 Teaspoon|
|Parsley||3⁄4 Bunch (75 gm) (1 Small Bunch)|
Unsmoked or green bacon, as used in this recipe, does not need soaking before cooking, although it can be rinsed in plenty of running cold water before cooking.
A smoked bacon joint should be soaked in cold water to cover overnight or for several hours.
Discard the water.
Put the gammon in a pan with the cider.
Bring the liquid to the boil and simmer for 20 minutes.
Peel the vegetables and add to the pan with the pepper and parsley.
Cover and simmer for an hour, or until the bacon is tender.
Lift the gammon from the liquid, carve and serve with the vegetables.
Unthickened liquid can be spooned over the gammon or used in the Cider parsley sauce.