Smoked gammon pieces cut from a roasted joint. Served with diced green beans and steamed Basmati rice. Drizzled with a little soy sauce. The joint took 1 hour and 45 minutes in the oven, was allowed to cool and was kept in the fridge overnight. The gammon was stir fried with the beans, and then was added to the steamed rice and served in a standard chinese bowl.
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