Slow Cooker Gammon

4.70 from 20 votes

This easy Slow Cooker Gammon is juicy, tender, and packed with flavor – a no-fuss recipe perfect for weeknight dinners, meal prep, or holiday feasts.

Prep Time10

Cook Time8 30

Resting Time15

Total Time8 55

Course: Main

Keyword: Slow Cooker Gammon

Servings: people

Calories: 748kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

2 kg (4 pounds) boneless gammon joint unsmoked or smoked
2 onions roughly chopped
2 carrots roughly chopped
2 bay leaves
½ cinnamon stick
1 tsp black peppercorns
1 tsp whole cloves
480 ml (2 cups) ginger ale or use cider / Cola / Dr Pepper
960 ml (4 cups) apple juice or as much as needed to cover the joint

For the glaze

6 tbsp smooth apricot jam or honey
3 tbsp brown sugar
3 tbsp grainy mustard or Dijon mustard
2 tbsp white wine vinegar
1 tbsp brandy rum / 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.
2 kg (4 pounds) boneless gammon joint, 2 onions, 2 carrots, 2 bay leaves, ½ cinnamon stick, 1 tsp black peppercorns, 1 tsp whole cloves, 480 ml (2 cups) ginger ale, 960 ml (4 cups) apple juice
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).
Preheat the oven to 200C (400F) and set a rack over a roasting pan. Scrunch 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.
6 tbsp smooth apricot jam, 3 tbsp brown sugar, 3 tbsp grainy mustard, 2 tbsp white wine vinegar, 1 tbsp brandy
Roast in the middle 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 stove

Place 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 Instructions

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.

Nutrition