Cold Gammon of Bacon with Cumberland Jelly

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By Robert Carrier

Published 1965

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  • 1 gammon of bacon (10-12 pounds)
  • vegetables for soup
  • 2 bay leaves</


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 very slowly to boiling point to open pores gradually, extract salt, and at the same time help to increase the temperature of any cold core within the joint.

Change water; add vegetables for soup, bay leaves and peppercorn