Campfire Stew

• smoked pork ham (leg)↗600g g
• vegetable oil↗1 tbsp tbsp
• onion↗2

  coarsely chopped

• carrot↗2

  sliced

• celery stalk↗1

  sliced

• bell pepper↗2

  seedless, sliced

• garlic cloves↗3

  minced

• tomato paste1 tbsp tbsp
• smoked paprika↗2 tsp tsp
• chili powder↗½ tsp tsp

  (optional)

• canned chopped tomatoes (400g each)2
• Worcestershire sauce↗1 tbsp tbsp
• bay leaves↗2
• canned haricot beans (400g each)2

  drained and rinsed

Step-by-step instructions

1. 1

   Remove the skin and fat from the ham, then soak it in a pot of water in the refrigerator overnight – this will reduce the salt content.

2. 2

   Heat the oil in a large fire‑proof pot or skillet over medium‑high heat and cook the onion, carrot and celery for 10 minutes, stirring regularly, until the vegetables begin to soften. Add the bell pepper, garlic, tomato paste, smoked paprika and chili powder. Cook for another 2 minutes, then add the tomatoes and stir. Pour in the contents of the tomato cans, diluting them slightly with water, into the pot. Season to taste and add Worcestershire sauce, 1 tbsp sugar and the bay leaves.

3. 3

   Preheat the oven to 170°C/150°C with convection/gas 3. Place the ham in the pot, cover and bring to a gentle boil. Transfer to the oven and cook for 3 hours, until the meat is tender. Carefully remove the pot, return it to medium heat on the stove, add the haricot beans. Simmer for 10 minutes, until the beans are heated through, then shred the ham with two forks. Serve immediately. To store, let cool completely and keep in an airtight container in the refrigerator for up to three days, or freeze for up to two months. Thaw in the refrigerator overnight before reheating to a boil.