Dry Cured Gammon Joint

Serves: 4–6 people
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes

Ingredients

• Small ham joint or thick-cut bacon pieces

• 2 potatoes, peeled and chopped

• 4 carrots, sliced

• 1–2 leeks, chopped

• 1 parsnip, diced
  

• ½ swede, peeled and cubed

• Fresh parsley, chopped

• Salt and black pepper

Slow Simmer Method

1. Place the ham joint into a large pan of water and bring to the boil. Reduce the heat and leave to simmer gently for around 45 minutes to 1 hour until tender.

2. Remove the meat from the pan and set aside to cool slightly.

3. Add all prepared vegetables into the stock and cook for around 20 minutes until softened.

4. Cut the ham into bite-sized pieces and return to the pan before serving.

5. Finish with fresh parsley and season well with salt and black pepper.

Quick Stove-Top Method

1. Cut the ham or bacon into small pieces and lightly fry in a large saucepan with a little oil.

2. Add the chopped vegetables and stir together for a few minutes.

3. Pour in approximately 1.5 litres of vegetable or chicken stock.

4. Bring to the boil, then reduce heat and simmer for around 20 minutes until the vegetables are tender.

5. Stir through fresh parsley and serve hot with crusty bread and Welsh cheese.