Gypsy Gammon

Am I allowed to call this Gypsy Gammon?

Too late. Just did.

This could just as easily be called Gypsy Bacon, with the differences between a bacon joint and gammon joint being difficult to discern.

It is probably more politically correct to call it Gammon – Irish Style, but I like the idea that this is something you could cook in a big pot, over an open fire at the side of the road.

We just do the ‘big pot’ bit. We have a nice house so we have no need to make this in a lay-by.

The clear broth that you get from everything cooking in the same pot is delicious and good enough to eat on it’s own.

You can turn any leftovers into soup the next day. Or use the stock to make my favourite boulangère potatoes. It’s a very economical and easy one pot meal.

We eat this with hot English mustard and always wish we had some crusty bread to ‘go with’.

Gypsy Gammon

1 unsmoked gammon/bacon joint approx 700g.
4-6 carrots
6-8 large new potatoes
1 small white cabbage
2 bay leaves
a handful of pearl barley (optional)

Rinse the gammon joint then place it in a large casserole dish or pan.
Add peeled potatoes (try to keep them whole) and peeled carrots cut into chunks.*
If you are including barley rinse it and add it now.
Add bay leaves if you have them.
Fill with cold water until the meat is just covered.
Bring the pan to the boil then turn down to a simmer.
Cut the cabbage into segments leaving some core attached.
Add the cabbage to the top of the pan.
Cover with a lid then simmer very gently for 1.5 to 2 hours.
It’s done when the meat starts to ease apart.
Make sure you pour over plenty of the cooking broth.

*If your gammon is more than 700g check the boiling times on the pack as it may need a bit longer. If so you can simmer the meat alone for a while before you add the vegetables to stop them falling apart before the meat is tender.

Slurp.

If you want to make ‘Next Day Soup’

Take out any leftover gammon, cabbage and potato and chop into small pieces.

Boil the rest of the hammy liquid in the pan then stir the meat and vegetables back in to heat through.

Boulangère Potatoes – Post

This is a good option to use the remaining stock…just in case you have used the gammon in a late night sandwich.

Y’know. Just saying.