Sunday, 13 October 2013

Slow Cooker Barbeque Pulled Gammon

Slow cooking the gammon in a delicious barbecue sauce makes it incredibly tender and easy to pull apart into tasty shreds.
Serves 4
Syns per serving: Original and Extra Easy - Syn-free
1 x gammon joint, all visible fat removed
Fry Light
1 onion, peeled and finely chopped
1 tsp mild chilli powder
500gm carton passata
6 tbsp artificial sweetener
8 tbsp Balsamic vinegar
2 tbsp Worcestershire sauce
1 tsp mustard powder
Freshly ground black pepper
1. Soak the gammon in cold water overnight. Rinse under clean cold water and place in the slow cooker.
2. Spray a pan with Fry Light and sauté the onion and chilli powder over a low heat for 5 minutes until softened.
3. Stir in the remaining ingredients, except for the gammon joint, bring to the boil and simmer for 10 minutes until thickened.
4. Pour the sauce over the gammon joint. Cook on low for 7-9 hours. 
5. Once cooked, carefully lift the joint from the slow cooker and place on a large plate. Using two forks, pull the gammon apart into shreds. Tip the shredded gammon back into the barbecue sauce and mix well. Serve.

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