Campfire Gammon Stew Recipe
This hearty campfire stew combines tender gammon with a medley of vegetables and smoky spices, slow-cooked to perfection in the oven. The dish features rich flavors from smoked paprika, Worcestershire sauce, and haricot beans, making it a comforting and satisfying meal perfect for cozy gatherings.
- Prep Time: 15 minutes plus overnight soaking
- Cook Time: 3 hours 15 minutes
- Total Time: 3 hours 30 minutes plus overnight soaking
- Yield: 6 servings 1x
- Category: Stew
- Method: Baking
- Cuisine: British
Ingredients
Scale
Meat
- 600g gammon
Vegetables
- 2 onions, roughly chopped
- 2 carrots, chopped
- 1 celery stick, chopped
- 2 peppers, deseeded and chopped
- 3 garlic cloves, crushed
Other Ingredients
- 1 tbsp vegetable oil
- 1 tbsp tomato purée
- 2 tsp smoked paprika
- ½ tsp chilli powder (optional)
- 2 x 400g cans chopped tomatoes
- 1 tbsp Worcestershire sauce
- 1 tbsp sugar
- 2 bay leaves
- 2 x 400g cans haricot beans, drained and rinsed
Instructions
- Prepare the Gammon: Remove the rind and fat from the gammon, then soak it in a pan of water in the fridge overnight to help remove some of the salt.
- Sauté Vegetables: Heat the vegetable oil in a large flameproof casserole or ovenproof pan over medium-high heat. Add the onions, carrots, and celery, cooking for 10 minutes while stirring regularly until the vegetables start to soften.
- Add Peppers and Seasonings: Stir in the peppers, crushed garlic, tomato purée, smoked paprika, and chilli powder (if using). Cook for another 2 minutes to develop the flavors.
- Add Tomatoes and Liquids: Pour in the chopped tomatoes, then use a little water to swill out the tomato cans and add the liquid to the pan. Season well with salt and pepper, stir in Worcestershire sauce, sugar, and add the bay leaves.
- Simmer Gammon: Preheat the oven to 170°C (150°C fan)/gas mark 3. Place the gammon into the casserole, cover, and bring to a simmer on the stove.
- Oven Cook: Transfer the covered casserole to the preheated oven and cook for 3 hours until the gammon is tender.
- Add Beans and Heat: Carefully remove the casserole from the oven and return it to medium heat on the stovetop. Add the drained and rinsed haricot beans and simmer for 10 minutes until the beans are heated through.
- Shred and Serve: Shred the cooked ham using two forks within the stew, mix well, and serve immediately.
- Storage Instructions: Allow any leftovers to cool completely before storing in an airtight container. Keep refrigerated for up to three days or freeze for up to two months. When reheating, defrost in the fridge overnight and reheat until piping hot.
Notes
- Soaking the gammon overnight reduces excess saltiness for a more balanced flavor.
- The chilli powder is optional and can be omitted or adjusted to taste for less heat.
- This stew can be prepared a day ahead; flavors develop even more after resting overnight.
- Ensure the casserole is ovenproof and flameproof for stovetop and oven use.
- Freezing leftovers allows for convenient meal prep and long-term storage.
Keywords: campfire stew, gammon stew, hearty stew, British stew, slow cooked stew, smoky stew, bean stew
Find it online: https://thehungrymason.com/campfire-gammon-stew-recipe/
