Pulled Gammon and Sauerkraut on Sourdough

Pulled Gammon and Sauerkraut on Sourdough


For the gammon:

  • 6kg gammon joint
  • 10g English mustard
  • 15g Demerara sugar
  • 2tbsp malt vinegar
  • Rub the gammon with the above ingredients and wrap tightly with foil.
  • Place into the oven and slow roast for 5 hours.
  • When cooked leave to rest.
  • Remove fat and discard. Pull the remaining gammon apart and store.

For the Sauerkraut:

  • 1 large white cabbage
  • 10floz malt vinegar
  • 500g brown sugar
  • 10g mustard seeds
  • 3 cloves
  • 20floz water

Preparation method

  1. Finely shred white cabbage, set to one side.
  2. Bring remaining ingredients to boil, and then add cabbage.
  3. Cook until cabbage is fully cooked and liquid has been absorbed.
  4. Leave to cool, and then refrigerate.

To serve:

  • 1 sourdough baguette
  • 40g pulled gammon
  • 10g sauerkraut
  • 1tsp English mustard
  • Toast baguette, and rub with mustard. Add all other ingredients and serve.