Recipes > Meat > Gammon, to roast

Gammon, to roast


Let the gammon soak for twenty-four hours in warm water. Boil it tender, but not too much. When hot, score it with your knife; put some pepper on it, and then put it into a dish to crisp in a hot oven; but be mindful to pull the skin off.


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The Lady's Own Cookery Book (1844).

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