Slow Cooker Gammon
Tender slow cooker gammon cooked with apple juice, cider and warming spices, then finished with a sticky honey mustard glaze. A lovely alternative to a Sunday roast or a Christmas ham.
Servings: 8 servings
Calories: 317kcal
Equipment
- Slow cooker or Crock Pot
Ingredients
- 1.3 kg of Smoked gammon joint
- 2 Onions cut into large chunks
- 2 Carrots cut into large chunks
- ½ teaspoon of Whole cloves
- 1 tablespoon of Mixed spice
- 750 ml of Apple juice
- 350 ml of Cider (hard cider)
- 4 tablespoons of Honey
- 1 tablespoon of Light brown sugar
- 1 tablespoon of Dijon mustard
Instructions
- Add to the slow cooker: Remove 1.3 kg of Smoked gammon joint from its outer packaging and place it in the slow cooker, fat side facing upwards. Add 2 Carrots and 2 Onions (both roughly chopped) around the joint.
- Add the spices: Rub 1 tablespoon of Mixed spice over the top of the gammon. Add ½ teaspoon of Whole cloves and pour in 750 ml of Apple juice and 350 ml of Cider (hard cider), trying not to wash all the spices off the top.
- Cook the gammon: Put the lid on and cook on high for approximately 5 hours or on low for approximately 7 hours.Start checking a little earlier if you want the gammon to hold its shape for slicing. Use a meat thermometer to check that the centre reaches 75°C/167°F for 30 seconds, or an equivalent safe temperature-time combination.
- Preheat your oven: When the gammon is cooked, preheat the oven to 200°C/180°C fan/400°F/Gas 6.
- Make the glaze: Mix 4 tablespoons of Honey, 1 tablespoon of Light brown sugar and 1 tablespoon of Dijon mustard together in a small bowl.
- Remove the gammon: Carefully lift the gammon out of the slow cooker and transfer it to a foil-lined roasting tin.
- 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.
- Add the glaze: Spoon or brush the honey mustard glaze over the gammon, making sure the top is well coated.
- 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.
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.
If it 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.
Important: The oven stage is for glazing a joint that has already been safely cooked through, rather than finishing the cooking of underdone meat.
Notes
- You can use smoked or unsmoked gammon.
- For an alcohol-free version, replace the cider with another 350ml of apple juice.
- For a different glaze, combine mango chutney with sweet chilli sauce.
- Remove all outer plastic packaging before cooking.
- Line the baking tray with foil to make cleaning up easier.
- Start checking smaller joints earlier to avoid overly soft gammon.
- The oven glazing stage is optional.
- Cook the joint to a safe internal temperature rather than relying on the cooking time alone.
- Cool leftovers promptly, refrigerate within 2 hours and use within 48 hours or freeze.
Nutrition
Serving: 1portion | Calories: 317kcal | Carbohydrates: 29g | Protein: 36g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 101mg | Sodium: 2115mg | Potassium: 788mg | Fibre: 2g | Sugar: 23g | Vitamin A: 2564IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 2mg
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