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Gammon with spring greens

My husband hates cabbage – in pretty much all its forms.  Even he ate this quite happily!  Don’t add extra salt as the gammon provides plenty.  I like to serve this with crispy baked potatoes.

4 gammon steaks, trimmed of most of their fat
1 tablespoon vegetable oil
Black pepper, about 10 grinds
2 leeks, trimmed and shredded
1 packet wild garlic, shredded
1 bag spring greens, shredded
2 carrots, peeled and diced
1 x 330ml bottle lager
1 tsp cumin seeds
20g butter
3 medium potatoes, peeled and quartered (they absorb salt, but also taste pretty good!)

1) Heat the oil in a casserole dish.  Fry the gammon steaks until lightly browned on both sides, and season with black pepper.

2) Add all the veg and stir around, then add the cumin and dot with butter. 

3) Add in the potatoes, and pour over the lager.  Put the lid on the casserole, turn the heat to low and cook for around 3 hours until the gammon is super-tender and the veg lovely and soft.  A stir from time to time won’t do it any harm! By the way, this will not mind at all hanging around for far longer, the meat will just get more melting and the vegetables’ flavours meld more perfectly.

4) Just before serving, take off the lid and let the liquid bubble and reduce a bit.

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