Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
6–8
Medium
Published 1974
This is one of the easiest roast joints to prepare. If a mild cured, unsmoked gammon joint is used there is no need to soak it.
Wash and dry the gammon. Using a sharp knife, score the rind in a criss-cross diagonal pattern. Wrap the joint tightly in kitchen foil and place in a roasting tin. The foil should remain round the joint for the first 20 minutes of cooking time to help keep the
Advertisement
Advertisement
No reviews for this recipe