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kettleson

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  1. Hello, I’m in the UK with family in West Australia. My daughter has just been telling me about the gammon problem, as I told her I am boiling a gammon joint at the moment. Years ago, when gammon joints were really salty, we used to soak them overnight, then bring them to the boil next day in fresh water, throw away the water when it came to the boil, then restart with any added bay leaves etc. You’ve probably all tried this, but I thought I’d throw it into the mixing pot. Good luck! 

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