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Baked middle gammon from South Wind Through The Kitchen: The Best of Elizabeth David by Elizabeth David

  • breadcrumbs
  • gammon

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Notes about this recipe

  • Eat Your Books

    Start preparations 36 hours in advance.

  • Foodycat on January 06, 2018

    I didn't soak it (because hams aren't nearly as salty as they were when Mrs David was writing) and didn't do the breadcrumbs because I find that a really strange part of English cuisine, but the method of wrapping in foil and baking slowly made a beautifully flavoured and very succulent ham.

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