BBQ Gammon Stew

  • 15MINS
  • 2HR 45MINS
  • Serves 6
  • 351KCAL

Anyone who’s obsessed with our Campfire Stew recipe needs to give this hearty BBQ Gammon Stew a whirl! We’ve given the flavours a smoky makeover by adding some barbecue baked beans and a sprinkle of BBQ seasoning into the mix. The end result is a filling, family-friendly, fuss-free dinner that’s packed with goodness.

  • Batch Cook pinchofnom.com
  • Dairy Free pinchofnom.com
  • Everyday Light pinchofnom.com
Easy Peasy BBQ Gammon Stew pinchofnom.com

NutritionPer Serving

  • Calories351
  • Carbs29g
  • Protein29g
  • Fat11g
  • Saturates3.3g
  • Sugars20g

The ingredients for Pinch of Nom's BBQ Gammon Stew are laid out on a white marbled countertop, ready to start cooking.

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

It might have been around for a while now, but our Campfire Stew is still one of our most popular recipes! We know how much you all love an easy dinner that you can leave to bubble away in the oven, so we thought it was about time we put a fresh spin on the classic dish. 

We’ve said goodbye to the hot sauce and chilli flakes that give the campfire version a kick of heat, and switched to a smoky BBQ flavour that’s perfect for families. Along with a sprinkle of BBQ seasoning, we’ve used barbecue baked beans to double-up on that irresistible smokiness. 

We like to soak our gammon joint overnight, just to remove some of the saltiness – you might not need to do this, it all depends on how you like the taste (there’s a tip in Step 1 of the recipe about how to test your gammon). 

Everything goes straight into a casserole dish, and your oven does all the hard work here. Once the meat is falling apart, you’ll shred it and mix it in with all those hearty veggies. Add a side of Creamy Mashed Potatoes to soak up all that lovely BBQ-infused sauce! 

Psst…if you’re in a hurry, you can also make this recipe using the Instant Pot method

What diets is this BBQ Gammon Stew suitable for?

Our BBQ Gammon Stew can be enjoyed on a dairy-free diet. It can be made suitable for gluten-free diets, as long as you use Henderson’s relish, and a gluten-free stock cube. 

As always, take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.

Do you need any special ingredients to make BBQ Gammon Stew?

You won’t need any special ingredients to make this recipe! We’ve used barbecue beans instead of the ones in plain tomato sauce, but these should be easy to find alongside the other beans at your usual supermarket. 

You’ll need a large casserole dish, that’s around 28cm diameter, with a tight-fitting lid to make this recipe. Anything smaller and you’ll struggle to get all the ingredients in!

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We like this Tower T900192 Precision Casserole Dish with Aluminium Lid as a budget-friendly option. 

This Cast Iron Dutch Oven with Lid is also an option, if you’d prefer a cast iron dish, rather than a lightweight version. 

How many calories are in this BBQ Gammon Stew?

There are 351 calories per portion in this BBQ Gammon Stew recipe, which means it falls into our Everyday Light recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!

NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.

Step 1

You may need to soak the gammon joint overnight in cold water to remove any excess saltiness. To decide if this is necessary, cut a small piece of gammon from the joint and fry it until thoroughly cooked and then taste. If you think it tastes too salty, place the gammon joint in a bowl of cold water, cover and place in the fridge overnight. Discard the soaking water and rinse the joint in fresh cold water.

Step 2

Preheat the oven to 170°C fan. Place all the ingredients including the gammon joint in a large casserole dish, stir to combine and cover with a tight-fitting lid.

Step 2 pinchofnom.com

Step 3

Place in the oven and cook for 2½ – 3 hours, stirring every 30 minutes and checking that the stew isn’t drying out. If it is, add a splash of water and stir in. The stew will be ready when the gammon is tender, falls apart and the sauce has thickened. Use two forks to shred the gammon and mix in. If the stew is not thick enough, remove the lid and continue to cook for a few minutes longer. Serve.

Step 3 pinchofnom.com

A close-up photo of Pinch of Nom's BBQ Gammon Stew. The stew is packed with colourful vegetables, baked beans and shredded gammon, in a deep red tomatoey sauce.

What could I serve with this BBQ Gammon Stew?

We’ve packed this recipe with hearty, filling ingredients so you can enjoy it on its own if you prefer. It’ll go down well with any of the following side dishes:

Garlic Green Beans pinchofnom.com
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Creamy Mashed Potatoes pinchofnom.com
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Chipotle Hasselback Potatoes pinchofnom.com
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Sweet Potato Fries pinchofnom.com
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How do you know when BBQ Gammon Stew is cooked?

You’ll need to cook this BBQ Gammon Stew for 2½ to 3 hours, stirring every half an hour to make sure it doesn’t dry out. The stew is cooked when the gammon is fall-off-the-fork tender and easy to shred. The sauce should have reduced and thickened. If it looks a little thick you can add some water; if it’s too runny, leave the stew in the oven a little longer with the lid off. 

Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe! 

How long can you keep BBQ Gammon Stew in the fridge?

Once you’ve put it out, ideally you should eat this meal within 4 hours.

If you have any leftovers, split them into individual portions and allow them to cool. You can store portions of this BBQ Gammon Stew in an airtight container in the fridge for 2 days. 

Can I freeze BBQ Gammon Stew?

YES you can freeze this recipe! If you do, then remember to do the following:

  • Split into portions, allow it to cool and then freeze as soon as it is cold enough.
  • Place in a container or bag that is suitable for freezing.
  • Add a label with the recipe name and what date you froze it.

How do I reheat BBQ Gammon Stew?

From chilled: Place in a microwavable container with a loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost overnight in the fridge and reheat from chilled. 

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BBQ Gammon Stew

Anyone who’s obsessed with our Campfire Stew recipe needs to give this hearty BBQ Gammon Stew a whirl! We’ve given the flavours a smoky makeover by adding some barbecue baked beans and a sprinkle of BBQ seasoning into the mix. The end result is a filling, family-friendly, fuss-free dinner that’s packed with goodness.
  • Prep Time
    15 MINS
  • Cook Time
    2 HR 45
  • KCals 351
  • Carbs 29G

Ingredients

  • 750 g smoked gammon joint, netting or plastic film and all visible fat removed
  • 2 medium onions, peeled and chopped
  • 3 garlic cloves, peeled and crushed
  • 1 medium red pepper, deseeded and cut into 3cm chunks
  • 1 medium green pepper, deseeded and cut into 3cm chunks
  • 2 large carrots, peeled and cut into small dice
  • 100 g white mushrooms, thickly sliced
  • 390 g tin baked beans in barbecue sauce
  • 400 g tin chopped tomatoes
  • 3 tbsp BBQ seasoning
  • 1 tbsp sweet smoked paprika
  • 2 tbsp tomato puree
  • 2 tbsp Worcestershire sauce or Henderson's relish
  • 1 low-salt beef stock cube, made up with 150ml boiling water
  • 1 tbsp balsamic vinegar
  • 1 tsp mustard powder
  • 1 tbsp clear honey

large casserole dish,

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

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Instructions

  1. You may need to soak the gammon joint overnight in cold water to remove any excess saltiness. To decide if this is necessary, cut a small piece of gammon from the joint and fry it until thoroughly cooked and then taste. If you think it tastes too salty, place the gammon joint in a bowl of cold water, cover and place in the fridge overnight. Discard the soaking water and rinse the joint in fresh cold water.
  2. Preheat the oven to 170°C fan. Place all the ingredients including the gammon joint in a large casserole dish, stir to combine and cover with a tight-fitting lid.
  3. Place in the oven and cook for 2½ - 3 hours, stirring every 30 minutes and checking that the stew isn't drying out. If it is, add a splash of water and stir in. The stew will be ready when the gammon is tender, falls apart and the sauce has thickened. Use two forks to shred the gammon and mix in. If the stew is not thick enough, remove the lid and continue to cook for a few minutes longer. Serve.

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