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recipes

  • 4 kg gammon
  • 2 white onions, sliced in half
  • 4 bay leaves
  • 1 litre cider
  • 1 litre water
  • for the glaze
  • 2 tbsp apricot jam
  • 2 tbsp Demerara sugar
  • 2 tbsp Dijon mustard
  • 1 tbsp NoMU Pork Rub
  • 500 ml water

Festive ham cooked in a cider bath

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*=Compulsory



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