Campfire Stew

Method

1. Soak the gammon joint overnight in cold water if necessary.
2. Reserve half of the sliced peppers, and add all the rest of the ingredients to the slow cooker, stir well and switch on.
3. Set the slow cooker to high and cook for 6-8 hours (you can leave it on longer).
4. 30 minutes before the end of cooking, stir in the reserved peppers.
5. After 6 hours, check the consistency of the sauce and tenderness of the meat. The meat should be starting to fall apart and the sauce thickening. You can remove the lid and cook on high to finish the meat and thicken the sauce if necessary.
6. The meat should have broken up, but if not, shred it in the slow cooker with two forks and mix well before serving.