Think barbecue, think pulled pork! You'll make a leaner, quicker version of the all American classic by using gammon instead of pork shoulder. Lathered in a DIY barbecue sauce, piled high with apple slaw and sandwiched in warm brioche.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.1 g||5.8 g|
|Protein||7.2 g||38.4 g|
|Salt||0.9 g||4.81 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a kettle
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Add the baby gammon joint[s] to a pot of plenty of boiled water and bring to the boil over a medium heat
Cook the baby gammon for 35 min or until cooked through
Meanwhile, cut the potatoes (skins on) into chips
Add the chips to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt and give everything a good mix up
Put the tray in the oven for 25-30 min or until the chips are golden and starting to crisp
Meanwhile, top, tail, peel and grate the carrot[s]
Cut the apple[s] (skins on) into matchsticks
Combine the mayonnaise, grated carrot and apple matchsticks in a large bowl with a pinch of salt and pepper – this is your apple & carrot slaw
Separate the little gem leaves
Meanwhile, combine the brown sauce, honey, smoked paprika and apple cider vinegar in a medium bowl – this is your barbecue sauce
Use the next 15 min to clear up, set the table, have a cup of tea....
Add the brioche rolls to a baking tray
Put the tray in the oven for 5 min or until the brioche is warmed through
Once the baby gammon is done, transfer it to a board and shred it, using two forks – this technique is known as 'pulling'
Add the pulled ham to the barbecue sauce and give everything a good mix
Cut the warmed brioche rolls in half
Assemble each roll with two little gem leaves, the barbecue ham and a dollop of apple slaw
Skewer the rolls to keep them together and serve with the chips and any leftover slaw to on the side