My Slow Cooker Gammon recipe is simply the easiest and tastiest way to cook your gammon joint! You just need a handful of ingredients and minimal prep time and the results are super tasty. Glaze your ham with apricot and mustard before serving.
2kg(4 pounds) boneless gammon jointunsmoked or smoked
2onionsroughly chopped
2carrotsroughly chopped
2bay leaves
1/2cinnamon stick
1tspblack peppercorns
1tspwhole cloves
480ml(2 cups) ginger aleor use cider / Cola / Dr Pepper
960ml(4 cups) apple juiceor as much as needed to cover the joint
For the glaze
6tbspsmooth apricot jamor honey
3tbspbrown sugar
3tbspgrainy mustardor Dijon mustard
2tbspwhite wine vinegar
1tbspbrandyrum / whisky or leave out
Instructions
Place the gammon joint in the slow cooker and position the carrots and onions around it. Add the bay leaves, cinnamon, cloves and peppercorns. Pour in the liquids, cover and cook for 5-6 hours on high setting or 7-8 on low setting.
Remove the ham from the slow cooker and set aside to cool. Discard the solids and save the braising liquid to use in soups if you like (have a taste before using as it may be quite salty).
Pre-heat the oven to 200C (400F) and set a rack over a roasting pan. Scruch up some foil to make sure the ham sits level on the rack (if needed).
Carefully remove the rind from the gammon joint, leaving a small layer of the fat intact. Lightly score the fat in a diamond pattern, taking care not to cut too deeply.
Mix the glaze ingredients together and warm briefly in the microwave or a saucepan. Brush the ham liberally with the glaze.
Roast in the centre of the oven for about 30 minutes, basting with the glaze every 10 minutes, until the ham is golden brown.
Cover loosely with foil and set aside to rest for 15 minutes before carving.
Transfer to a large platter and carve. Serve hot or cold.
Video
Notes
Cook on the stovePlace in a large lidded saucepan and cover with water. Bring to the boil over high heat.Drain the water, add fresh water, an onion, carrot, stick of celery, baby leaf and and bring to the boil again.Reduce the heat, half cover with a lid and simmer for 20 minutes per 500g/1lb 2oz. Check the temperature with your Thermapen - it should read s 62 °C (145 °F). Roast in the oven as per main method.Instant Pot GammonIf you haven’t got time to cook the gammon in your slow cooker then you can easily turn this recipe into Instant Pot Ham! Pressure cooking is faster and just as fuss-free. As a general rule you will need to cook your gammon on High Pressure for 15 minutes per 450g (one pound) and allow for natural release. My 1,8kg (4 pound) joint needed one hour to cook but the cooker still needs to come to pressure first. Add the NPR and you have an overall cooking time of approximately 1 hour and 40 minutes.Remember not to overfill your Instant Pot – only add enough liquid so that is no more than ⅔ full.