I'm trying out the gammon in sugar recipe that's been mentioned on here a few times. I'm a bit worried though because the gammon I've used is Wiltshire cured, didn't really realise that until I opened it. Is it going to be awful? Should I just bin it now instead of waiting 8 hours and then binning it?
I meant brave enough to serve it. My brocolli cheese is lovely but I'm the only one who appreciates it. I didn't want to serve up something potentially inedible with something I know they will turn their noses up at. I think I may play it safe and just serve chips and veg.
The gammon is actually smelling really nice now. Not long to go!