Slow Cooker Gammon Joint (Easy Honey Glazed Ham)

This Slow Cooker Gammon is one of the easiest ways to cook a gammon joint. Slowly cooked in apple juice and cider with warming spices, then finished in the oven with a sticky honey mustard glaze, it gives you deliciously tender, flavour-packed ham with very little effort.

A plate of sliced ham next to bowls of roast potatoes and slaw.

It's a brilliant alternative to a traditional Sunday roast, and perfect for Christmas dinner or a Boxing Day buffet. The slow cooker does most of the work, leaving the oven free for all those delicious side dishes.

We love serving this slow cooker gammon hot with roast potatoes and vegetables, but it's just as good cold in sandwiches the next day. On a busy weekend, having enough left over for another couple of meals is always a bonus!

Recipe update: This recipe was originally published on 3 December 2021 and was fully retested in October 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.

If you're looking for more easy roast dinner recipes, try our juicy slow cooker roast beef, tender slow cooker lamb shoulder, easy slow cooker brisket or our honey roast ham.

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Jump to:

Why You'll Love It
Recipe Overview
Ingredients and Substitutions
What Type of Gammon Joint is Best?
How To Cook Gammon In The Slow Cooker
How Long to Cook Gammon in a Slow Cooker
How to Stop Slow Cooker Gammon Falling Apart
Slow Cooker Gammon Variations
What To Serve With Slow Cooker Gammon
Can You Make Slow Cooker Gammon Ahead of Time?
Storage
What To Do with Leftover Gammon
Dannii's Top Tips
Troubleshooting Guide
Frequently Asked Questions
More Slow Cooker Meat Recipes
Recipe
Feedback

Why You'll Love It

Perfect for Sunday roast or Christmas - A nice change from turkey, chicken or beef, and ideal when you're feeding a crowd.
Minimal preparation - Just 10 minutes of preparation before the slow cooker does most of the work.
Tender and flavourful - Apple juice, cider and warming spices give the gammon a delicious flavour.
Sticky honey mustard glaze - A quick finish in the oven gives the gammon a beautifully golden, caramelised coating.
Frees up oven space - Especially useful at Christmas when you have lots of vegetables and side dishes to cook.
Great for leftovers - Delicious hot or cold, and perfect for sandwiches, pasta, soups and meal prep.
Easy to adapt - Use smoked or unsmoked gammon, swap the cider for extra apple juice or choose a different glaze.

Recipe Overview

Prep time: 10 minutes
Slow cooker time: Approximately 5 hours on high or 7 hours on low for a 1.3kg gammon joint.
Oven finishing time: 20-30 minutes (optional).
Resting time: 10 minutes.
Serves: 8.
Best for: Sunday roast, Christmas dinner, Boxing Day buffets and family meals with leftovers.
Flavour: A little sweet from the apple juice and honey, with warming spices and a tangy mustard glaze.

Ingredients and Substitutions

All the ingredients needed for this recipe with text overlay labels.

A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.

Gammon joint - We use a 1.3kg/3lb boneless smoked gammon joint, which makes around 8 portions. Smoked gammon has a stronger flavour, whereas unsmoked gammon is milder. Both work well, so use whichever you prefer. A boneless joint is easier to carve, although you can use a bone-in joint and adjust the cooking time.
Carrots and onions - These add flavour to the cooking liquid. There is no need to chop them finely, as they are mainly there to flavour the gammon.
Whole cloves - We use whole cloves, which add a lovely warming, festive flavour. They are optional, so use fewer or leave them out if you're not a fan of the flavour.
Mixed spice - Adds more warming flavour and makes this especially good for Christmas. If you don't have mixed spice, a small amount of cinnamon, nutmeg and ground ginger makes a good alternative.
Apple juice - Gives the gammon a gentle sweetness that works really well with the salty meat. We use ordinary apple juice, so there is no need to buy anything expensive.
Cider - Adds a lovely apple flavour with a little tanginess. Dry or medium cider works well. For an alcohol-free version, replace the cider with more apple juice.
Honey - The base of our sticky glaze. Runny honey is easiest to mix with the other ingredients.
Light brown sugar - Helps create that golden, caramelised finish in the oven.
Dijon mustard - Balances the sweetness of the honey and brown sugar. You could also use wholegrain mustard for a slightly different texture.

What Type of Gammon Joint is Best?

You can use either smoked or unsmoked gammon in a slow cooker. We prefer smoked gammon because of the extra flavour, but unsmoked is a good choice if you want something milder, especially when serving it to children.

For this recipe, a boneless joint is the easiest option. It fits neatly into the slow cooker and is easier to carve into slices for a roast dinner.

Look for a joint that will fit comfortably inside your slow cooker without touching the lid. If it comes with butcher's string or cooking-safe netting, follow the packaging instructions about leaving it in place during cooking to help the joint keep its shape.

💡 Top tip: Gammon is already cured, so you usually won't need to add any extra salt. Some smoked joints can be quite salty. Check the packaging to see whether the manufacturer recommends soaking before cooking.

How To Cook Gammon In The Slow Cooker

An uncooked gammon joint in a slow cooker with raw chopped vegetables.

Add to the slow cooker: Remove the gammon from its outer packaging and place it in the slow cooker, fat side facing upwards. Add the roughly chopped carrots and onions around the joint.

Spices rubbed over the gammon and liquid added to the slow cooker.

Add the spices: Rub the mixed spice over the top of the gammon. Add the cloves and pour in the apple juice and cider, trying not to wash all the spices off the top.

Cooked gammon and vegetables in the slow cooker.

Cook the gammon: Put the lid on and cook on high for approximately 5 hours or on low for approximately 7 hours.

⏱️ These are the cooking times for our 1.3kg joint. Start checking a little earlier if your slow cooker runs hot or you want the gammon to hold its shape for slicing.

Preheat your oven: When the gammon is cooked, preheat the oven to 200°C/180°C fan/400°F/Gas 6.

Two shot collage of honey, sugar and mustard in a bowl, before and after mixing.

Make the glaze: Mix the honey, light brown sugar and Dijon mustard together in a small bowl.

Cooked gammon with criss cross knife scores across it.

Remove the gammon: Carefully lift the gammon out of the slow cooker and transfer it to a foil-lined roasting tin. See the pictures below to see why this is important!

If the gammon has a thick outer rind, carefully remove this while leaving a thin layer of fat underneath. Remove the cooking string or netting once the joint can hold its shape.

Score the fat: Use a sharp knife to score the remaining fat in a diamond pattern, taking care not to cut deeply into the meat.

The honey mustard dressing poured over the gammon.

Add the glaze: Spoon or brush the honey mustard glaze over the gammon, making sure the top is well coated.

Cooked gammon with burnt honey mustard dressing on it.

See that burnt glaze mixture in our roasting pan? It took a lot of cleaning to remove it! That is why we recommend using foil to protect your roasting tin.

Roast the gammon: Roast in the oven for approximately 20-30 minutes, until the glaze is golden, sticky and caramelised. Keep an eye on it towards the end, as the honey and sugar can catch quite quickly.
Rest: Remove from the oven and allow the gammon to rest for around 10 minutes before carving into slices.

⚠️ Important: The oven stage is for glazing a joint that has already been safely cooked through, rather than finishing the cooking of underdone meat.

How Long to Cook Gammon in a Slow Cooker

The cooking time depends on the size and thickness of the gammon joint, your slow cooker and whether you want neat slices or softer, pull-apart ham.

For the 1.3kg gammon joint used in this recipe, our cooking times are:

High: Approximately 5 hours.
Low: Approximately 7 hours.

If you are using a different-sized joint, these approximate times can help you plan:

Gammon joint size	Cook on HIGH	Cook on LOW
1kg / 2lb 3oz	3½-4 hours	5-6 hours
1.3kg / 3lb	5 hours	7 hours
1.5kg / 3lb 5oz	5-6 hours	6-8 hours
2kg / 4lb 7oz	5-7 hours	7-9 hours

These are general starting points, not fixed rules. The 1.3kg times are from this recipe; the other sizes are estimates that will need adjusting according to your joint and appliance.

For neatly carved slices, start checking towards the earlier end of the cooking window.

The most reliable way to check that your gammon is safely cooked is with a meat thermometer inserted into the centre of the thickest part. Following UK food-safety guidance, the centre should reach 75°C/167°F for at least 30 seconds, or an equivalent safe time-temperature combination.

Gammon can remain pink after cooking because it is cured, so don't rely on colour alone. If it isn't cooked through, replace the lid and continue cooking, checking again.

How to Stop Slow Cooker Gammon Falling Apart

Slow-cooked gammon becomes increasingly tender the longer you leave it cooking. That's great if you want pulled ham, but not ideal when you want neat slices for a Sunday roast or Christmas dinner.

If you want your gammon to hold its shape:

Choose a rolled joint that is held securely with cooking-safe string or netting.
Start checking it before the full cooking time has passed.
Don't keep cooking it for hours after it has reached a safe temperature just because you haven't reached the suggested time.
Lift the joint out carefully, using two large utensils if needed.
Leave it to rest before carving.

If you actually want pulled gammon, you can cook it for longer until it is soft enough to separate with two forks. It may need another 1-2 hours, depending on how tender it already is.

Slices of cooked ham in front of some roast potatoes.

Slow Cooker Gammon Variations

One of the things we love about cooking gammon in the slow cooker is how easy it is to change the flavours.

Slow cooker gammon in apple juice - You can make this with just apple juice and no cider. Simply replace the 350ml of cider with another 350ml of apple juice.

This is a lovely option for family meals when you don't want to cook with alcohol. It will have a slightly sweeter apple flavour, which works really well with the honey mustard glaze.

Slow cooker gammon in water - If you want a more budget-friendly version, you can replace the apple juice and cider with water.

The gammon will still be flavourful because of the curing, vegetables and spices, although it won't have the same sweetness as the original recipe. Keep the honey mustard glaze, as that will add lots of flavour to the finished joint.

Slow cooker gammon in cola - Cola is another popular way of cooking a gammon joint in the slow cooker. You can replace the apple juice and cider with cola for a sweeter, slightly caramel-like flavour. Ordinary cola tends to give a more rounded sweetness, but diet cola can also be used if preferred. The flavour will be different.

You can also use cherry cola for a fruity variation.

Slow cooker gammon in pineapple juice - Pineapple juice is another alternative to apple juice. It gives the gammon a sweeter, tangier flavour that goes really well with ham.

Different gammon glazes - Our honey mustard glaze is a classic, but you can try other flavour combinations. For something fruity with a little heat, mix mango chutney and sweet chilli sauce and brush it over the cooked gammon.

You could also use a mixture of orange marmalade and mustard for a lovely festive flavour, or maple syrup instead of honey.

These are alternative glaze ideas, so adjust the sweetness and check regularly in the oven to prevent burning.

What To Serve With Slow Cooker Gammon

This slow cooker gammon is a lovely alternative to a traditional roast dinner, especially if you want something easy that can be prepared ahead.

We usually serve it with roast potatoes, vegetables and something creamy or comforting on the side. It also works really well with salads and slaw for a lighter family meal.

For a Sunday roast

For a proper Sunday roast, serve thick slices of gammon with our easy roast potatoes or slow cooker roast potatoes.

We love adding a big portion of vegetables, and our roasted tenderstem broccoli, roasted swede, minted peas and garlic and parsley roasted carrots all work really well.

For something a little more comforting, try our easy cauliflower cheese, creamy mashed potatoes or carrot and swede mash.

Our easy onion gravy is lovely with a roast dinner too, although the honey mustard glaze is delicious enough that you don't actually need any extra sauce.

For Christmas dinner or Boxing Day

Gammon makes a brilliant Christmas meat, either as an alternative to turkey or as an extra option when you're feeding a crowd.

I especially love that the slow cooker keeps the main oven free for all the sides. When you're trying to get everything ready at the same time, that makes a big difference.

For a festive dinner, try serving it with slow cooker red cabbage, roasted Brussels sprouts, honey roasted parsnips, sage and onion stuffing and air fryer pigs in blankets.

Our air fryer stuffing balls are another great way to save oven space, and make ahead mashed potatoes are perfect when you want to get some of the preparation done in advance.

You can find even more ideas in our Christmas Dinner Meal Plan.

For a simple family dinner

You don't have to save slow cooker gammon for special occasions.

We love serving it with mashed potatoes and peas, or with homemade chips and a fried egg for a classic ham, egg and chips dinner.

It's also lovely cold with no mayo coleslaw or crunchy Asian slaw in a crusty bread roll.

Can You Make Slow Cooker Gammon Ahead of Time?

Yes! This is a great recipe to prepare ahead, particularly at Christmas when oven space is limited and there is already so much to do.

You can cook the gammon the day before you want to serve it, cool it promptly and store it covered in the fridge. If you want to serve it cold, simply slice it when you're ready to eat.

For a glazed joint served hot, you can cook the gammon in advance and leave the glazing until the day you need it. If glazing from fridge-cold, allow extra oven time and make sure the centre is thoroughly reheated, rather than relying on the usual 20-30-minute glazing time.

🎄 Christmas tip: Cooking the gammon on Christmas Eve makes Christmas Day much easier. You can serve it cold as part of a buffet or reheat it thoroughly for dinner.

Storage

Store: Allow leftover gammon to cool quickly, then transfer it to an airtight container or wrap it tightly. Refrigerate within 2 hours of cooking and use within 48 hours, or follow any shorter storage instructions on the packaging.

Freeze: Cooked gammon freezes really well. Slice it or cut it into smaller portions, then store it in freezer-safe containers or bags. For the best quality, use it within 3 months.

Defrost: Defrost frozen gammon in the fridge until fully thawed. Don't leave it out on the kitchen worktop overnight.

Reheat: You can reheat slices of gammon in the oven, covered loosely with foil and with a small splash of water or stock to help stop them drying out. Alternatively, reheat in the microwave. Make sure the ham is steaming hot throughout and only reheat it once.

Eat cold: Properly cooked and refrigerated gammon is delicious cold in sandwiches, salads or a Boxing Day buffet. Keep cold food chilled until needed rather than leaving it out for long periods.

What To Do with Leftover Gammon

This recipe makes around 8 portions, so depending on how many people you're feeding, you might have plenty of leftovers. We love cooking enough to have another meal ready for the following day. It makes packed lunches and busy weeknight dinners much easier.

One of our favourite ways to use leftovers is in leftover gammon pasta (pictured below), which is perfect for using up the last few slices.

A bowl of leftover gammon pasta with a fork in it.

You can also chop the ham and stir it through our leek and potato soup for a comforting lunch.

Leftover gammon works really well instead of bacon in our healthy carbonara, or you could use it instead of chicken on our BBQ chicken pizza.

Other easy ideas include adding it to an omelette, making a ham and cheese toastie, stirring it into a pasta bake or serving it cold in a sandwich with mustard and slaw.

Dannii's Top Tips

Use apple juice instead of cider. If you don't want to cook with alcohol, replace the cider with the same quantity of apple juice. This gives the gammon a lovely sweet apple flavour.
Remove the packaging. Always remove the outer plastic packaging and any absorbent pad before cooking. If the joint comes with string or netting, check whether it is suitable to leave on during cooking.
Check whether soaking is needed. Some gammon joints are saltier than others. Follow any soaking instructions on the packaging or advice from your butcher rather than automatically boiling the joint first.
Don't add extra salt. Gammon is already cured, so you shouldn't need to season it with more salt.
Make sure the lid fits properly. Choose a slow cooker large enough for the joint without it being pressed against the lid.
Don't keep lifting the lid. Every time you remove it, you release heat and may increase the cooking time.
Check smaller joints earlier. A smaller gammon joint won't necessarily need half the cooking time, but it may become too soft if you leave it cooking for as long as a larger one.
Use a meat thermometer. It's the most reliable way to check that the thickest part is cooked safely, especially as slow cookers vary.
Keep the string in place during cooking if appropriate. Cooking-safe string or netting helps a rolled joint hold its shape, making it easier to carve afterwards.
Don't skip the foil. Line the roasting tin with foil before adding the gammon. The honey and sugar can become very sticky, making the tray difficult to clean. Take my word for it!
Watch the glaze carefully. Honey and brown sugar can burn quickly in a hot oven. You want a golden, sticky coating rather than a burnt one.
Rest before carving. Allow the gammon to rest for around 10 minutes so it is easier to slice.
Want pulled gammon? Cook it for longer until it is soft enough to pull apart with two forks. For a Sunday roast, start checking earlier so it stays sliceable.
Don't waste the cooking liquid without checking it. It can be used to add flavour to soup or stock, but taste it first as it can be quite salty, sweet or strongly spiced.

Troubleshooting Guide

Problem	Fix
Gammon is tough	It may not have cooked long enough for the connective tissue to soften. Check that it has reached a safe internal temperature and, if necessary, continue cooking until it reaches the tenderness you want.
Gammon has fallen apart	It may have been cooked for too long for the size of the joint, especially if you wanted to carve it. Next time, check it earlier and avoid leaving it cooking long after it's tender enough. If it has already fallen apart, don't worry. It's still delicious served as pulled ham in bread rolls, pasta or sandwiches.
Gammon is dry	Gammon can become dry if it cooks for too long, particularly if it is a lean joint. Try reducing the cooking time slightly next time and use a thermometer to avoid unnecessary extra cooking. You can also serve slices with a little of the cooking liquid, provided it isn't too salty.
Gammon is too salty	Gammon is cured with salt, and some smoked joints can have a stronger salty flavour. Check the packaging before cooking to see whether soaking is recommended. If you've already cooked it and it tastes salty, serving it with unsalted potatoes and plenty of vegetables can help balance the meal.
The glaze has burnt	Honey and brown sugar caramelise quickly in the oven. Start checking after 15 minutes and remove the gammon once the glaze is golden and sticky. The joint is already fully cooked, so there's no need to leave it in the oven once the glaze is ready.
The glaze isn't crispy	The slow cooker won't create a crispy outer coating because it cooks with moisture. The oven stage caramelises the honey mustard glaze, giving it a sticky, golden finish. This isn't the same as pork crackling, especially if you've removed the rind.

Frequently Asked Questions

What is the difference between gammon and ham?

Gammon is a cured pork joint that is sold uncooked and needs cooking before you eat it.
Once it has been cooked, it becomes ham.
That's why you will sometimes see this recipe described as slow cooker gammon or slow cooker ham.

Can you cook gammon in a slow cooker without liquid?

Yes, some gammon joints can be cooked in a slow cooker without additional liquid because they release moisture as they cook.
However, we prefer adding apple juice and cider because we like the flavour they give the meat.
If you want a plain version, water is an easy alternative. Always follow your slow cooker's instructions about minimum liquid levels.

How much liquid do you put in a slow cooker for gammon?

For our 1.3kg gammon joint, we use 750ml of apple juice and 350ml of cider.
You don't need to completely submerge the joint, and the exact amount will depend on the size and shape of your slow cooker.
Use enough liquid for your appliance and don't exceed the manufacturer's maximum fill level.

How long does a 1.3kg gammon joint take in the slow cooker?

For this recipe, we cook a 1.3kg gammon joint for approximately 5 hours on high or 7 hours on low.
Check it before the end of the cooking time if you want it tender but still firm enough to carve.

Do you need to soak the gammon before putting it in the slow cooker?

Not always. Many supermarket gammon joints can be cooked without soaking, but some traditionally cured joints are saltier.
Check the packaging or ask your butcher whether soaking is recommended.

Do you remove the skin from gammon before slow cooking?

You can leave the rind on while the gammon cooks, then remove it before glazing.
Leave a thin layer of fat underneath, as this is what you can score and coat in the honey mustard glaze.

Should I remove the netting from the gammon before putting it in the slow cooker?

If the gammon is held together with butcher's string or cooking-safe netting, it is usually best to leave it in place during cooking to help the joint keep its shape.
However, remove all outer plastic packaging and follow the manufacturer's instructions, because not every type of netting or wrapping is suitable for cooking.

Can you make it without finishing it in the oven?

Absolutely! The oven stage is optional.
Your gammon will already be cooked and ready to serve once it reaches a safe internal temperature. It just won't have the same sticky, caramelised glaze.
If you don't want to use the oven, you can skip the glazing stage and carve the cooked ham straight after resting it.

Can you use the gammon cooking liquid for gravy?

You can, but taste it first.
Gammon cooking liquid can be quite salty, especially if you've used a smoked joint. It will also have sweetness from the apple juice and cider and flavour from the spices.
You could strain it and use a little to flavour soup or sauce, rather than automatically using all of it as gravy.
One reader also shared the idea of blending the cooked carrots into some of the cooking liquid with tomato purée, mustard and Worcestershire sauce, then thickening it with cornflour for a sweet and savoury sauce.

What slow cooker should I use?

Any slow cooker that comfortably fits your gammon joint and has enough capacity for the cooking liquid will work.
We use a 6.5L Morphy Richards slow cooker with a clear lid, which is handy because you can see what's cooking without lifting the lid and losing heat.
Remember that slow cookers vary, so use the cooking times as a guide.

More Slow Cooker Meat Recipes

If you've tried this slow cooker ham recipe, then let us know how you got on in the comments below.
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