Slow pulled ham in a Dijon mustard sauce
Easy recipe and tastes great.
Ingredients
- 1.5 kg unsmoked gammon joint
- 2 medium carrots Cut into large chunks
- I medium onion sliced
- 2 sticks celery cut into large chunks
- 3 garlic cloves
- 600 ml chicken stock low salt
FOR THE MUSTARD SAUCE. Prepare all sauce ingredients before making.
- 150 ML semi - skimmed milk
- 150 grams low fat cream cheese
- 1 tbs Dijon mustard
- 1/2 tsp smoked paprika
- 3 tbs spring onion Thinly sliced, to garnish
- ground black pepper to season
Method
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FOR THE HAM
Heat oven to 170C FAN 150C / GAS MARK 3. Remove visible fat from outside the gammon joint, and discard. Cut the joint into large chunks. Trim any fat away as you are cutting the joint.
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Put the gammon and the veg in a oven proof dish, pour over the stock and cover with a lid. Or seal the dish with foil.
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Put the dish in the pre heated oven, and cook for 2.15hrs. Or until the meat can be pulled apart with a fork.
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Remove the dish from the oven.
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Take the meat out of the dish and reserve in a large bowl.
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Pour the stock into a suitable jug and set aside. Any unused stock can be skimmed of fat when cold then frozen for another day.
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Shred the pork with two forks, then cover with foil to keep warm as you make the sauce.
To make the sauce.
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Use a large saucepan to make the sauce.
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Add the milk and cream cheese to the pan and warm gently. Avoid boiling the milk as it may burn on the bottom of the pan.
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Add the other ingredients and 3 tbs of the reserved stock. Stir with a whisk until smooth. Season with the pepper.
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When sauce starts to thicken add the ham to the sauce in the pan and warm through for a few minutes. Stir to coat the meat with the sauce.
Tips to reduce the gammon salt content.
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Gammon can be quite salty and a good way to reduce this is by soaking in cold water for a few hours. Change water every two hours for up to eight hours.