If you’re making turkey for Christmas dinner, you might want to include a gammon, just to make these Barbecued pulled-gammon buns. Pillowy-soft buns, caramelized red onion and shredded gammon, fried-up in a spicy barbecue sauce. Sandwiched together with apple slaw and sharp cheddar.
It’s a thrifty way to use up leftovers and transform them into a gourmet-style, street food. Based on the premise of pulled-pork, these gammon buns make perfect to rustle together for a relaxed Boxing day, poolside. Fresh, crispy apple slaw is the just the partner for our spicy barbecue-flavoured gammon. I’ve added some sharp, well matured cheddar and peppery rocket to freshen things up. These are bold combinations, but super tasty and just about the best ‘leftover’ buns around.
Barbecued pulled-gammon buns
1 tablespoon olive oil
1 small red onion, finely diced
several fresh sage leaves, finely chopped
a pinch of red chilli flakes
1 cup (200g) gammon, pulled into shreds
1/3 cup barbecue sauce
1/4 cup water
salt and pepper, to taste
For the slaw
1 crisp red apple, cut into matchsticks
a handful of dried cranberries
a spritz of fresh lemon juice
1 tablespoon thick mayonnaise
4 soft white buns, buttered
matured white cheddar, grated
Heat the olive oil in a pan and sauté the onion until soft and translucent. Add the sage, chilli and gammon to the onion. Heat through and then stir in the barbecue sauce and water. Simmer for 2 minutes.
For the slaw, simply toss all the ingredients together in a bowl. To assemble the buns, start with a handful of rocket, followed by the gammon, slaw, cheddar and finally a scattering of pomegranate seeds. Place the bun lids on top and serve while the meat is still warm and the apple, cool and crunchy. Happiness is…..