Place the gammon in a large pot and cover with water, bring to the boil and, as soon a it reaches boiling point, empty out the water. This will get rid of any excess salt.
Cover the gammon again with fresh water and add the onion, celery and carrot to the pot. Bring to the boil and lower to a simmer, cook for 40 mins per kilogram.
Christmas Recipes
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Roast Free Range Bronze Turkey with Homemade Gravy
Take the turkey out of the fridge an hour before cooking to get it to room temperature, this will ensure more even cooking throughout the bird. Preheat the oven to 180 degrees C.
Roughly chop the carrots, onions and celery and place in a large roasting tray along with the herbs, season well and add the wine.
