Why should pulled pork get all the attention!
- 800g gammon joint
- 3 bay leaves
- 1 whole bulb of garlic, unpeeled
- 1 orange, cut into 3 chunky slices
- 1 tbsp runny honey
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.
Perfect served hot, as it is, straight out of the oven – but it’s also perfect cold in a salad or breakfast hash with vegetables.
Get your ingredients online with our Easy Recipe Shopper
This is a fantastic Recipe from @joromerofood (twitter).