Gammon in the fire

[shavey]

After reading on an old thread about cooking a gammon joint in the ashes of a wood fire I spoke to Steve the boss and he gave me the instructions

I purchased a kilo joint of gammon covered it in honey and wrapped a full roll of bacofoil around it and put it in the fridge overnight

 

Yesterday the wife and I burnt up all the old apple , cherry ash and lelylandi

Tops we finished approx 9pm

This morning the ashes where still hot so I scraped open the fire

And placed this beauty in the ashes

[shavey]

Then I put in the fire

[shavey]

Covered it and left it in there for 3hrs

[shavey]

Here is the result I got banned from bringing in the kitchen covered in ashes :thumbup:

[Steve Bullman]

I would have thought the least you could have done was invite me to dinner!!!

[shavey]

Slow cooked in honey it just falls too peices so tender got some fresh bread and mustard and a bottle of cider :thumbup:

 

Cheers Steve great recipe

[shavey]

I would have thought the least you could have done was invite me to dinner!!!

 

I would have but it could have come out like a big lump of charcoal :lol:

[Marko]

Looking good. I hope it tasted as good as it looks!

[Steve Bullman]

i've done this so many times with all sorts of different meats. You just cannot emulate this in a conventional over, its superb

[Aicchalmers]

Have done similar with whole legs of venison, but something more like an earth oven;

dig a big hole - cover it with a layer of branches on top - build a big fire with big rocks mixed in - burn

once the fire's burnt down to embers take some rocks out -

wrap your meat in lots of wild garlic, flavourful herbs -

chuck some vegetation on top of the hot rocks, put your wrapped meat in place -

put more on top, the rocks you took out -

bury for 6 hours then dig up

 

I've seen photos in indonesia of people cooking feasts with several whole pigs in a similar way in a large trench!