Put the gammon in a large pan with the bay leaves, onions and about 1.5 litres of cold water
or enough to cover. Bring to the boil, then reduce the heat and simmer gently for about 1½ hrs.
Drain the gammon, reserving the cooking
liquid. When the gammon is cool enough to handle, trim away the skin, and shred the meat.
Return meat to the pan with the reserved cooking liquid, paprika and potatoes. Cover and simmer for 20 mins or until the potatoes are cooked.
While the potatoes are cooking, trim away the stalky bit from the greens and finely
shred the leaf. Stir the greens and beans into
the stock and continue to cook for about 10 mins until cooked. Season to taste and serve ladled straight from the pan.