Pulled Ham in a Mustard Sauce
This simple recipe is a great main to pair with any of your favourite sides, and it's perfect for batch cooking so you always have a delicious dinner ready in the freezer!
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Hints & Tips
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Confused between ham and gammon? It's gammon when it's raw and ham when it's cooked! You don't need all the stock for this dish, so once it's cool, you can freeze it in an ice-cube tray ready to use in your stews and soups.
Some gammon joints need to be soaked in water for a few hours then drained before cooking or they will become too salty. To test if yours needs soaking, cut a small piece off the joint and fry it in a pan. If it's too salty once cooked, soak it first. This recipe coats the shredded meat in sauce. If you want it saucier, double the sauce ingredients. This will add an extra 54 kcal to each portion.
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