Aren’t pigs brilliant? Sausages, bacon, pork – is there no end to the wonderous meats this beast produces? I picked up a gammon joint (smoked) in M&S and cooked it for Sunday dinner. It had about 45 minutes, wrapped in foil, at gas mark 5 then another 20 minutes with the foil open. Whilst the gammon cooked, I also baked wedges of potato and steamed some vegetables – simple.
Of course, the joint was larger than I’d eat in a single sitting, but that was largely by design: I wanted something to have cold in sandwiches at work. A big slab of gammon, Tewksbury mustard (smooth, with horseradish), in some home-made bread makes for filling and delicious lunches for the remainder of the week!