Boiling gammon.

[Tilly2]

I have a 1kg piece of unsmoked gammon to cook for tonight. Usually, I boil it first to get the salt out and then roast it.

Is this the best thing to do to get a lovely succulent piece of meat?

In the past I have simmered it for a couple of hours but it seems to come out dry and tasteless.

What would you do with this piece of meat

[Brinjal]

Bring to the boil just then change water bring to boil again simmer for thirty minutes then bake I put a little vinegar in the boiling water this reduces the salt I also put a generous loop of golden syrup

[pizza]

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