ditchman Posted September 6, 2022 Report Share Posted September 6, 2022 does anyone still use one of these.....my mum always did....big gammon joint ..in big pot water and herby spice stuff bring to the boil for 15 mins then put it in a haybox overnight ..then it would come out ..be skinned just leaving all the fat...it would be cut in diamonds down to the meat and loads of brown sugar rubbed in it and them bloody cloves stuck in it and shoved into a hot oven we had it sliced in sarnies ham egg and chips ham mashed potatoe broad beans and lashings of proper parsley sauce ham and pickles and chips then on a monday or tuesday we would have chicken & ham pie with the left overs from sunday lunch talk about making food go further Quote Link to comment Share on other sites More sharing options...
ninjaferret Posted September 6, 2022 Report Share Posted September 6, 2022 (edited) That sounds nice..... i can just imagine that ham thick sliced in a stottie with a good covering of peas pudding.... Edited September 6, 2022 by ninjaferret Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.