You need a ham, we go with an unsmokedgammonjoint. Unsmoked because there are going to be other more subtle flavours in there and we thought the smoked flavour would overpower things
noneIngredients750g (approx) unsmokedgammonjoint, fat trimmed away1 tin chopped tomatoes3 tins cannellini beans, drained and rinsed3 tbsp tomato puree1 tbsp worcestershire sauce2 tsp smoked paprika1 tbsp dark muscovado sugar3 tbsp red wine vinegar2 garlic cloves, finely chopped1 red onion, finely diced1 leek, trimmed and sliced100ml watersalt and pepperMethodPut all of the ingredients into the slowcooker (apart from the ham), and stir. 750g (approx) unsmokedgammonjoint, fat trimmed away. 2 tsp smoked paprika
I tend to use unsmokedgammonjoints. One way to tell if a smokedgammon needs soaking is by cutting a small bit off and quickly frying it until cooked, then tasting it, if it's not too salty, no need to soak
smoked wood pigeon salad with walnuts, lardons and a walnut oil based dressing. this could get you something like one large chicken, two rump steaks, two gammon steaks, one large beef mince, one small lamb mince, a pack of homemade somerset lamb burgers, pork and leek sausages and two packs of streaky bacon
