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Braising or stewing gammon
Appears in
Published 1978
Although not strictly suited to braising, gammon joints or pickled pork from the fattest parts of the pig are essential to the long slow process of turning beans or lentils into a creamy and delicious mass. They absorb the fat gradually and lose their stringent dryness of texture.
Soak flank, belly or hock in cold water for a couple of hours before placing in the middle of the pot of beans or lentils, previously soaked, cover with water, complete the flavouring by adding an onion stuck with cloves and a bayleaf or two and cook slowly, 160°C, 325°F, Gas Mark 3 for several hours.
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