Ragout of Ham

Preparation info
  • Serves


    • Difficulty


Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

This is a delicious eighteenth-century recipe from Dr Johnson’s London.


  • 2 lb (1 kg) piece of gammon
  • ¼ cup (60


Boil the gammon in water with the brown sugar and when it is cooked allow it to get cold in the liquid. It is often convenient to do this the day before.

Lift out the gammon and discard the liquor in which it cooked. Carve it into 12 rather thick slices and trim them of all fat and skin. Melt the butter in a saucepan, lay the gammon in it and turn the slices frequently over a low heat u