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  • ham joint

  • water

  • demerara sugar


  • Cover the ham joint with water and boil, allowing fifteen minutes for every pound and an extra fifteen minutes.

  • Using a sharp knife, remove the rind, coat the joint with demerara sugar and melt it over the meat.

  • Rolling a clean red-hot poker over the sugared joint was common practice at one time, but alternatively the joint may be placed under a hot grill or in a hot oven for a few minutes.

Llanarthney, Carmarthenshire.

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