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Gammon Of Bacon

Ingredients
1 gammon of Bacon (10-12 pounds)
2 Spanish Onions stuck with cloves
4 large Carrots
2 Leeks
2 Turnips quartered
2 Bay Leaves
6 Peppercorns
Toasted Breadcrumbs
Cloves
Brown Sugar
Dry Mustard
Cider or
Fruit Juice

Method

Wash gammon well; do not take off rind; soak for 24 to 48 hours to remove salt, changing water several times.

Cover gammon completely with cold water and bring slowly to the boil.

Change water; add vegetables, bay leaves and peppercorns and bring slowly to boiling point again; reduce heat immediately. Cover pan and simmer until cooking is complete, about 20 minutes per pound for an average sized gammon. Allow gammon to cool in water in which it was cooked. Do not remove rind until well set if you are going to serve it cold. I leave mine overnight. Then remove skin and sprinkle fat with toasted breadcrumbs; or, if you prefer, score fat criss cross; stud with cloves; sprinkle with brown sugar and a little dry mustard and brown in the oven for 20 to 30 minutes, basting from time to time with cider or fruit juice.

Remarks
Appeared on menu: Gammon of Ham $6.50 (Poached leg of ham cut into steaks and baked with breadcrumb and mustard topping, basted with fresh orange juice. Also 16/10/75 Baked Gammon of Bacon $4.20 (with breadcrumbs, mustard, cloves and brown sugar glaze)

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