Movie night - Gangs of New York - well, there's drinking involved, and "Bill the Butcher". The biggest lump of meat we had was a big gammon joint, so I tried pulled gammon. It was tasty, but if I did it again I might boil it a couple of times in water to reduce the saltiness. I made it with a tin of peaches to add a fruity note to the BBQ sauce - which worked, to a certain extent.
- Big lump of gammon (or pork)
- Tin of peaches
- BBQ spice
- Cider
- Wholegrain mustard
- Tomato Ketchup
- Sugar
- Chilli sauce
- Red onion
- Carrots
- Cabbage
- Radish
- White wine vinegar
- Olive oil
- Mayonnaise
- Chips and bread rolls to serve
1. Make the marinade by zizzing up peaches into a puree and mixing in BBQ spice, cider, wholegrain mustard and enough water to sit two thirds of the way up the joint of meat.
2. Remove fat and rind from the gammon joint, turn over in marinade, put in a medium oven for 4-8 hours. Checking every now and then, turning the meat and add more liquid if necessary.
3. Make the coleslaw by chopping the veg - sprinkle with a little salt, stir in a splash of olive oil and white wine vinegar, let it set for 30 minutes to start to soften a little, then stir in mayonnaise and chill in the fridge.
4. Remove joint from marinade - "pull" with 2 forks. Moisten with a ladle of the cooking liquor. Keep warm.
5. Make additional BBQ sauce by straining the cooking liquor, and then stirring in ketchup, sugar and chilli sauce to taste. Heat through briefly to help the flavours meld.
6. Serve, scoff .... we were SOOOOOO full!
