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Gammon, slow-cooked with haricot beans, and served with crusty bread and greens, makes a lovely weekend lunch.
Ready in 3 hours 15 mins
When you buy the gammon, ask whether soaking is required; most gammon is mildly cured, which means soaking is not necessary. * If you do not have time to soak dried beans, use two 300g cans of haricot beans, drained and rinsed, and omit steps 1 and 2.