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

[Chris Sheppard]

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

 

It's about the only reason I look forward to scrub clearing over winter

 

We tend to use a galvanised bucket and work up in layers. potatoes go in about 10am, meat goes in about an hour later (chops, steak, sausages etc) and if we're doing beans, punch a couple of holes in the top of the tin and shove them in the top for abut 20 minutes.

 

Started experimenting with breakfast too this last season - Bacon and eggs shoved in the ashes as soon as we get there and it's about ready by the time the saws are sharp and fueled up.