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5 from 4 votes

Bonfire Gammon Stew

Try out our Bonfire Gammon Stew for a real winter warmer dish! We provide instructions for Oven, Pressure cooker and Slow cooker. Our favourite and by far quickest method is Pressure Cooker!
Prep Time20 mins
Active Time1 hr
Course: Main Course
Cuisine: British
Keyword: Gammon, gammon stew, Stew
Yield: 6 People
Calories: 468kcal

Equipment

Materials

  • 1.5 kg Gammon Joint
  • 2 red onions
  • 2 tsp Gia Garlic Puree 4 cloves of garlic
  • 1 tsp cumin
  • 330 grams cherry tomatoes or 390 g tinned tomatoes
  • 2 tin baked beans
  • 3 carrots
  • 8 mushrooms chopped
  • 1 tbsp Gia sundried tomato puree or 2 tbsp of tomato puree
  • 2 tsp Gia chilli puree
  • 1 tbsp Dijon Mustard
  • 1 tsp Gia Anchovy Puree or 1 crushed Anchovy
  • 1 Bay leaf
  • 1 tsp cornflour

Instructions

Pressure cooker Method

  • Soak the gammon overnight in cold water in the refrigerator
  • When ready drain the water keeping the Gammon to one side. Place all the ingredients in the slow cooker, give it all a good stir, finally place the gammon on top. It may look like there is not enough liquid at this point. All the liquid will drain from the Gammon joint during the cooking process, so do not be tempted to add stock.
  • Lock the lid on the pressure with valve closed and cook on Meat mode for 1 hr. Let the pressure release naturally. (about 10 mins)
  • Open the lid, to check if the meat is ready, you will notice there is a lot of liquid, once the gammon is shredded the stew will thicken up.
    Pull the gammon out and shred with 2 forks, If the meat is not breaking away, put back on meat mode for another 30 mins
  • Stir shredded gammon back into the pot, and keep warm until ready to serve

Slow Cooker Method

  • Soak the gammon overnight in cold water in the refrigerator
  • When ready drain the water keeping the Gammon to one side. Place all the ingredients in the pot, give it all a good stir, finally place the gammon on top. It may look like there is not enough liquid at this point. All the liquid will drain from the Gammon joint during the cooking process, so do not be tempted to add stock.
  • Set the slow cooker on a high setting, place the lid on the slow cooker and cook for 6-7 hrs
  • Open the lid, to check if the meat is ready, you will notice there is a lot of liquid, once the gammon is shredded the stew will thicken up.
    Pull the gammon out and shred with 2 forks, If the meat is not breaking away, put back on a high setting for another 30 mins
  • Stir shredded gammon back into the pot, and keep warm until ready to serve

Oven Method

  • Soak the gammon overnight in cold water in the refrigerator
  • When ready drain the water keeping the Gammon to one side. Place all the ingredients in the casserole dish, give it all a good stir, finally place the gammon on top, place the lid onto the casserole dish, It may look like there is not enough liquid at this point. All the liquid will drain from the gammon joint during the cooking process, so do not be tempted to add stock.
  • Cook in the oven for 3 hrs at 180°c, checking every hour give a stir if necessary
  • Open the lid, to check if the meat is ready, you will notice there is a lot of liquid, once the gammon is shredded the stew will thicken up.
    Pull the gammon out and shred with 2 forks, If the meat is not breaking away, put back on a high setting for another 30 mins
  • Stir shredded gammon back into the pot, and keep warm until ready to serve

Nutrition

Calories: 468kcal | Carbohydrates: 41g | Protein: 51g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 127mg | Sodium: 4002mg | Potassium: 1497mg | Fiber: 10g | Sugar: 6g | Vitamin A: 5364IU | Vitamin C: 20mg | Calcium: 126mg | Iron: 7mg