Start the fire, Gather all the ingredients and required equipment before starting the recipe.
Place the silverside into a bowl, and coat the silverside in brown sugar and let it sit for as long as you can before cooking it.
The brown sugar caramelises when cooking to produce a nice crust full of flavour.
Note: the sugar naturally becomes moist, every now and then recoat with the sugar that goes to the bottom of the bowl.
While the silversides resting you can get the camp oven-ready, place in a trivet.
Add some brown vinegar and water to the top of the trivet and then add your mixed herbs, cloves, black peppercorns and bay leaves.
Note: The mixture is like how you would boil it however you are using at to create steam.
Cook the baked silver side for about 2 hours.
For the heat control, you have just enough heat under the camp oven, the idea is to have the liquid simmer away in the bottom.
And plenty of heat on the top, but not too much as it could burn, the top heat is to bake the silverside.
Note: The outside will look like its burning but its the sugar that’s cooking.
Slice it up and eat it with whatever vegetables you cooked to go with it, it’s even perfect on fresh bread.
Rember you want it still firm, not falling apart when cutting it up.
Listen to the podcast – www.thecampovencook.com.au/podcast/camp-oven-cooking-with-jamie-hazelden