1 - Put the gammon in a very large pan with 2 litres water and bring to the boil.

2 - Remove from the heat and drain off the water – this helps to get rid of some of the saltiness.

3 - Recover with 2 litres cold water and bring to the boil again.

4 - Put everything but the frozen peas into the pan and bring to the boil.

5 - Reduce to a simmer and cook for 1½-2½ hrs, topping up the water as and when you need to, to a similar level it started at.