I have tried the Slimming World friendly campfire stew before which uses beans and a gammon joint in a slow cooker and honestly, it is not my cup of tea. It was salt-city and uses very little water to carry excess salt. However, don’t let me put you off trying it; a lot of people can’t get enough of it.
I know I am trying to phase out processed meats but sometimes a low price is hard to resist. I do however stick to clean eating during weekdays when I’m alone where I start my day with porridge, then a soup, salad or fish pasta for lunch.
However, it’s now Saturday and I have to cook for two and wanted to try my style of Pulled Gammon, so here it is.
The very first thing I do with any gammon joint is soaking; I don’t skip this step whatsoever. Soaking for a minimum of two hours means reducing any first initial salt and then I simmer it in a pan of water for 1-2 hours, depending on the size. I normally buy a 500g or similar.
So here is the recipe:
-Small gammon joint (300-500g) all fat removed
-2 minced galic
-1 diced onion
-2tsp balsamic vinegar
-2tsp oxo bbq seasoning
-1tsp dried mixed herbs
-1/3tsp dried chilli
-60ml red wine vinegar
1. Soak the gammon in cold water for 2 hours. Then discard the water and replace with clean water – enough to cover the gammon and simmer for 1-2 hours.
2. Drain the gammon and place in an oven dish and shred up with two forks, pulling away from each other.
3. Preheat the oven on gas mark 6 and place the margarine in to a saucepan and gently heat until melted. Now add the garlic and onions and saute once the garlic starts to brown.
4. Add all the remaining ingredients to the saucepan and simmer for 10 minutes until it starts to thicken.
5. Now pour all over the gammon and mix it until all the gammon has a good coating.
6. Place in oven for 10 minutes and it is ready to serve in to bread buns or alone with chips/vegetables.
Side Note: I have had pulled meat in some form 3 times in the last week and after one of my members from my I LOVE SW Soup group had said they’d used up left over soup from one of my recipes and made a turkey curry. I took this concept on board with some left over my French Onion Soup, poured it over pulled pork and stirred in 3 tsp OXO BBQ Seasoning and cooked the same as above – this was also yummy!
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