Hardware: Oven
Accessories: Brown sauce.
The FINAL installment of the leftover frozen gammon. This salty epic is finally at an end. This plan was to do everything I can in my power to transform the leftover gammon from slightly nasty recooked ham to the deliciousness of say, a bacon sandwich.
I left the gammon out of the freezer for half a day to defrost, and tore it up. And loosely chopped some red onions to go with.
For the bread I have these part-bake baguette rolls, so I pop them all in the oven for about 15 minutes, just so that the onion is browned and the bread is fully cooked and the meat is heated sufficiently.
Then I assembled this sandwich with a thin spread of soy-butter, lettuce, gammon and red onions, rocket leaves, pickled garlic, sun dried tomatoes and then a thick helping of brown sauce. (also known as A1 steak sauce in the USA). For other foreign people not familliar with this, brown sauce is a tangy sauce made from dates and spices, and its the absolute best sauce to put on pork products, especially bacon sandwiches. People who have their bacon sandwiches with ketchup are simply not equipped with a decent range of condiments, like they are at a poor persons house or a camping trip. But that's ok, it's like that powdered coffee creamer, it does the job.
Post-mortem: **** This is the one. This is the thing that you should be doing with your left over gammon. It's totally like a bacon sandwich but with really thick chunky bacon. I don't know why all the most delicious things in life cut up your mouth, but they do.
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