Campfire Ham Stew

Charmaine Lu -

  • 750g ham joint, soaked overnight in water
  • 1.5 tbsp olive oil
  • 1 chopped onion
  • 1 chopped carrot
  • 1 chopped celery stalk
  • 2 red capsicums, sliced
  • 2 crushed garlic cloves
  • 2 tbsp tomato puree
  • 2 tsp smoked paprika
  • 1 tsp oregano
  • 1 bay leaf
  • 400g tin of chopped tomatoes
  • 1 tbsp red wine vinegar
  • 400g tin of kidney beans, drained
  • Preheat the oven to 150C. Heat the oil in a casserole dish and soften the onion, carrot, capsicums and celery for 10 mins, then season well and stir in the garlic, paprika, tomato puree, oregano and bay leaf. Cook for 3 mins.
  • Pour in the tomatoes, half a can of water, the vinegar and the ham joint. Cover with the lid and cook for 1.5 hours in the oven, or until the meat is tender. Remove the pan from the oven and stir through the beans, then shred the meat into chunks and return to the oven for 20 mins. Remove the bay leaf, season to taste, and serve with crusty bread.
2 hrs
4 serving