Slow Cooker Gammon {Best Ever Ham!}

A side view of a joint of ham on a white platter, having been half sliced, ready to serve up.

4.99 from 171 votes

Slow Cooker Gammon {Best Ever Ham!}

This easy FOOLPROOF Slow Cooker Gammon recipe is perfect for Christmas or any time of year. Cooked in apple juice and cider with spices for immense flavour, it's then smothered in honey, mustard and brown sugar for a quick roast to give a delicious outer crunch.

Cook Time6

Course: Main Course

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

For the "slow cook":

1 Gammon joint (boneless, smoked or unsmoked) About 2kg
1 Carrot Peeled and quartered
1 Onion Peeled and quartered
3 tbsp Mixed spice
500 ml Cider Dry or medium
1 ltr Apple juice Depending on slow cooker size

For the glaze:

6 tbsp Runny honey
3 tbsp Soft dark brown sugar
1 tbsp English mustard powder Optional

Metric - Imperial

Instructions

To make in the Slow Cooker:

Put the slow cook ingredients into the slow cooker. Place the lid on and cook on HIGH for 4-6 hours or LOW for 6-8 hours. If you can, turn the joint over and baste it halfway through cooking time.
When the cooking time is complete, take the meat out of the slow cooker and discard the vegetables and liquid.
Preheat the oven to 200℃/400F fan, 220℃/425F or Gas Mark 7 and line a roasting tin with two layers of tin foil or use a disposable tin-foil tray. (This is important, as the glaze is incredible hard to scrub off!)
Remove the string and layer of skin (if you gammon has them) and use a sharp knife to score the fat. Sit the ham in the lined pan and drench it with honey. Pat the sugar (and mustard powder if you're using it) onto the honey. Roast for 30 minutes until the ham is just turning black at the edges.

To Make on the Hob:

Work out the cooking time of your gammon joint by calculating 30 minutes per 450g/1lb, plus an additional 30 minutes. Put the ‘slow cook’ ingredients into a large saucepan and boil on the hob over a medium heat for the total cooking time minus 30 minutes.
Preheat the oven to 200℃ fan/400F, 220℃/425F or Gas Mark 7 and line a roasting tin with two layers of tin foil or use a disposable tin-foil tray. (This is important, as the glaze is incredible hard to scrub off!)
Remove the string and layer of skin (if you gammon has them) and use a sharp knife to score the fat. Sit the ham in the lined pan and drench it with honey. Pat the sugar (and mustard powder if you're using it) onto the honey. Roast for 30 minutes until the ham is just turning black at the edges.

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Notes

Type of gammon joint: I prefer boneless and smoked, but you could choose bone-in and unsmoked, depending on your preference. Check cooking times beforehand.

Liquid: I like to almost cover my ham with the liquid as this makes the cooked ham. This slow cooker gammon recipe uses 500ml of cider and 1ltr of apple juice. You can vary the amount of apple juice depending on the size of your slow cooker. Alternatively, only use apple juice.

Serve with: Homemade chips and eggs; roast potatoes and vegetables; or as party of a buffet dish.

Honey: You can use any but runny honey is best for pouring.

Storing: This will keep well in the fridge for up to 3 days. Wrap it well.

On the hob method: Work out the cooking time of your gammon joint by calculating 30 minutes per 450g/1lb, plus an additional 30 minutes. Put the slow cook ingredients into a large saucepan and boil on the hob over a medium heat for the total cooking time minus 30 minutes. Drain, add the honey and sugar and finish in the oven as per steps 3 and 4 above.

Line your tin: When it comes to the oven part of the recipe, make sure you line the baking tin with foil as the honey and sugar combo can really stick to the pan!

Nutrition