Cold Gammon of Bacon

• 1 gammon of bacon (10-12 pounds)
• 2 Spanish onions, stuck with cloves

Wash gammon well; do not take off rind; soak for 24 to 48 hours to remove salt, changing water several times.

Cover gammon completely with cold water and bring slowly to the boil.

Change water; add vegetables, bay leaves and peppercorns and bring slowly to boiling point again; reduce heat immediately. Cover pan and simmer until cooking is complete, about 20 minutes per pound for