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Graham Kerr
108
High Country Ham, Red Currant Sauce (Hogget)
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Preparation info
Recipe to Produce
4
Portions
Difficulty
Easy
Appears in
The Graham Kerr Cookbook
By
Graham Kerr
Published
1966
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Recipes
Contents
Method
Method of Preparation
Do not cut up in manner illustrated for ham—soak for 24 hours in cold water and then scrub.
Sauce:
Slice celery finely.
Measure jam.
Squeeze lemon.