Graham Kerr

108 High Country Ham, Red Currant Sauce (Hogget)*

Preparation info

  • Recipe to Produce

    4

    Portions

    • Difficulty

      Easy

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Method

Method of Preparation

  1. Do not cut up in manner illustrated for ham—soak for 24 hours in cold water and then scrub.

    Sauce:

  2. Slice celery finely.
  3. Measure jam.
  4. Squeeze lemon.