Jellied Ham

Preparation info
  • Serves


    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About

One of the few decent cuts of meat you can buy from a supermarket is a joint of gammon, as it will be little different from the equivalent sold in the average butcher’s shop. And although it will probably have been injected with water and cured with too much salt, it can still be turned into a dish well worth eating. However, you must be prepared to remove as much salt as possible. This is, of course, a version of the rustic French classic jambon persillé, which if traditionally done involv