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December 15, 2022

Pulled gammon & caramelized onion buns

The festive season is upon us. The time for parties and get togethers. These buns will make a great addition to any spread at Christmas time or any other time of the year.


Prep. time: 5 mins

Cooking time: 2 hrs


  • 400 grams boneless smoked gammon joint

  • 1 onion halved

  • 1 carrot

  • 2 celery stalks

  • Peel of 1 clementine

  • 1 cinnamon stick

  • 1 star anise

  • 10 black pepper corns

  • 100 grams butter + extra for spreading

  • 200 grams onions thinly sliced

  • 1 tsp brown sugar

  • 30 ml balsamic vinegar

  • Salt & pepper

  • 100 grams fresh rocket roughly chopped

  • 20 bridge rolls


1. Put the first 8 ingredients in a pot large enough to hold all the ingredients comfortably, cover with water and place on a high heat, bring to a boil.

2. Reduce the heat, cover the pot with a tight fitted lid and simmer for 90 minutes or until the meat comes apart when pulled between two forks. Remove from the heat and allow the meat to sit in the hot water for 30 minutes.

3. Meanwhile, melt the butter in a large frying pan and cook until it foams and turns a nutty brown colour paying attention not to burn it. 

4. Add the sliced onions to the butter followed by the sugar and season with salt and pepper. Toss well and cook for 2 minutes, add the balsamic vinegar and cook for a further 2 minutes. 

5. Reduce the heat and gently cook the onions stirring from time to time adding a dash of water if the mixture becomes to dry. Cook for 45 minutes or until the onions are well caramelized.

6. Remove the gammon from the cooking liquor and tear the meat apart, place in a bowl with a few tablespoons of the liquor together with the caramelized onions. Once cool, add the rocket. Season to taste and mix everything well.

7. Cut the buns open in half, spread lightly with butter on both sides, spoon the gammon mixture in the buns and serve.

Chef's tips: 

  • The pulled gammon and onion mixture can be frozen in an airtight freezer bag and will keep well for up to 3 months. When ready to use allow to defrost gently in the fridge overnight, add the rocket leaves and use as indicated above.

  • The cooking liquor will make an amazing base for a nice hearty soup such as pumpkin or pea.

  • The bun can be prepared and filled up to a couple of hours before serving. Keep well covered in a cool place.

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