Gammon cooked in mead

Ingredients:

  • Gammon
  • Teaspoon of mustard seeds
  • Teaspoon of black pepper
  • Bottle of mead (or 2)
  • Method:

    Place the gammon in a pan with the mustard and pepper.

    Cover with mead and bring to the boil and simmer for an hour and a half. Top up the liquid with More mead or water, if necessary, to keep the gammon fully covered.

    Pour away the liquid (or use it as a base for making gravy) and let the gammon rest for 10 minutes before serving.

    Published by The Saxon forager

    Wiltshire, UK based. I live with my wife & daughter, dog and chickens.

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