Gammon cooked in mead


  • 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.

    Leave a Reply

    Fill in your details below or click an icon to log in: Logo

    You are commenting using your account. Log Out /  Change )

    Google photo

    You are commenting using your Google account. Log Out /  Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out /  Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out /  Change )

    Connecting to %s

    %d bloggers like this: