Tuesday, 22 March 2016

Orange and Honey Pulled Gammon

I know what you're thinking. 

Pulled pork seems to get all the attention. But there's no reason you can't cook a gammon joint until it's meltingly tender, give it a blast in a hot oven to make it sticky and give it luscious crispy bits, and then shred it all up with a couple of forks. 

And I can tell you, it's incredible stuff. 




Salty, sweet, chewy, soft... with a hint of orange and the sweetness of honey that it's roasted in. I've cooked the gammon in the slow cooker so that I didn't have to think about it all day, but you could simmer it slowly in a saucepan or in a lidded casserole dish in a low oven if you wanted to. Just don't leave either of them unattended and keep an eye on them while they're cooking. 




My new favourite way to cook gammon. Perfect for Easter, too. 

I hope you love it as much as we do.




Orange and Honey Pulled Gammon
Serves 6
Ingredients
800g gammon joint
3 bay leaves
1 whole bulb of garlic, unpeeled
1 orange, cut into 3 chunky slices
1 tbsp runny honey

Method
Put your slow cooker on to high. Unwrap the gammon joint and place it in the bottom of the pot of your slow cooker. Fill with water until the gammon is just covered and drop in the bay leaves, the garlic bulb and the orange slices. Replace the lid and leave to cook for three hours. 

Once the three hours are up, carefully lift out the gammon joint using two forks, onto a roasting tray lined with a sheet of foil. Preheat the oven to gas mark 6/200ºC. 

Carefully remove the string the joint is tied up with, and most of the fat, making sure to leave a thin layer of the fat still on the joint. Drizzle the honey over the top of the gammon joint, over the remaining fat, and slide it into the oven for 10-15 minutes. Keep an eye on it during this time, you don't want the honey to caramelise too much and burn. 

Once you can see that the honeyed gammon joint is golden on top and sizzling, take it out, transfer to a plate or board and then shred it with a couple of forks. Serve straight away. 

I love this served hot, as it is, straight out of the oven - but it's also perfect cold in a salad or breakfast hash with vegetables. 




Disclosure: I received the gammon joint, along with a contribution towards the ingredients used, from online butcher Farmer's Choice. I absolutely love the quality of their meat - do have a look at their website to find out more about what they do. 

I've shared this recipe in Phoenix Helix's Recipe Roundtable







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