Boiled Ham

Directions

1. 1
   The night before the gammon is to be cooked place it in a bowl of cold water and allow to soak.
2. 2
   This removes some of the salt and tenderises it a little bit.
3. 3
   Place in a large cooking pot, (make sure you have a lid for it), cover with cold water, add the onions and bouquet garni and bring to the boil.
4. 4
   Turn the heat right down so the water is barely bubbling and put on the lid.
5. 5
   Cook for 20 minutes per pound of meat.
6. 6
   Once the cooking time is up leave the meat in the liquour until cooled.
7. 7
   This stops it tensing up, and drying out, and makes it lovely and tender.