Slow cooker gammon with soy and ginger

delicious. tips

1. Next time Try using ham hock. The hock will have more of a shredded consistency and works well with bao buns or rice.

   Easy swaps To make this recipe gluten free, replace the soy sauce with tamari and the shaoxing with dry sherry, and use a gluten-free hoisin sauce (such as Kikkoman).

   Batch cook The cooked gammon will keep for up to 5 days in the fridge. When the cooked joint is cool, slice any leftover meat and freeze in individual portions for up to 3 months. Defrost in the fridge overnight.

   Don’t waste it The cooking broth can be reused and will develop a deeper flavour. After cooking the gammon, strain the broth through a fine sieve into a clean pot. Bring to a rapid boil, remove from the heat and leave to cool to room temperature, then chill for at least 4 hours (or overnight). Skim the fat off the top, then decant the broth into a clean container. Chill if you’ll use it within a week, or freeze for up to 2 months. Use to poach chicken, duck or other cuts of pork.

   Three great ways to serve your gammon
   Bao buns (serves 3-4)
   Heat 8 bao buns according to the pack instructions. Fill with slices of gammon, then top with shredded carrot, cucumber slices, spring onions, coriander leaves and chopped toasted peanuts. Add hoisin sauce and some sliced red chilli if you like.

   Mango & rice noodle salad (serves 3-4)
   Cook 200g vermicelli rice noodles according to the pack instructions, then refresh under cold water and drain. Put the noodles in a large bowl with 150-200g shredded gammon, 1 peeled and sliced mango and about 300g finely sliced raw veg (mix of red pepper, carrot, mangetout, spring onions and cucumber). In a separate bowl, whisk the juice of 2 limes, 2 tbsp fish sauce, 2 tsp brown sugar and 1 sliced bird’s eye chilli (optional).

   Toss with the salad and a handful of mint, coriander and Thai (or regular) basil leaves, then sprinkle with toasted mixed seeds and serve with lime wedges.

   Gammon & kimchi fried rice (serves 4)
   Drain a 250g jar kimchi (spicy or mild) reserving the juice. Heat a glug of oil in a wok or heavy-based pan over a high heat. When the oil is hot, add the kimchi and stir-fry for 2 minutes until fragrant and starting to char. Add 300g diced gammon, 4 sliced spring onions, 500g cooked, cooled rice (or 2 x 250g packs ready-cooked rice) and the reserved juice. Stir-fry for 4-5 minutes until hot and the rice is a little toasted. Sprinkle with soy sauce, toasted sesame seeds and chopped spring onions, then top with a fried egg.

2. To cook in the oven, heat it to 130ºC fan/gas 2. Add the ingredients to the casserole, then top up with enough water to cover the gammon. Cover with a circle of compostable baking paper slightly larger than the casserole (wet it slightly, then scrunch it up and fit on top). Put on the lid and cook for 3-3½ hours, turning halfway through. Shaoxing wine is a type of Chinese rice wine for cooking. Find it in the international food aisle of larger supermarkets, Asian supermarkets or online.