Layers of cubed bacon fore-hock or end collar, onions, potato slices, mustard and bay.
Original Receipt from of July 5, 2007 at northumberlandgazette.co.uk
900g piece gammon
3 onions, chopped
2 tsp dry English mustard
4 large waxy potatoes, peeled and cut into slices the thickness of a 1 coin
2 Bay leaves
1 litre hot vegetable stock
handful flat-leafed parsley
Place the gammon in a large pan of cold water and bring to the boil. Remove the gammon and discard the water.
When cool enough to handle, cut the meat into 2cm cubes.
Melt the butter in a heavy-based pan.
Put half the onions in the bottom of the pan and season with black pepper and a little mustard powder.
Layer half the gammon on top, seasoning again, then top with half the potatoes and a bay leaf.
Repeat with the remaining ingredients: Onions, mustard, black pepper, gammon, potatoes and bay leaf.
Pour in enough stock to reach just below the top layer of potatoes.
Bring to the boil and simmer gently for one hour until the meat and vegetables are cooked.
Spoon into shallow bowls and sprinkle with chopped parsley.
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