Slow Cooker Gammon {Best Ever Ham!}
6 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 Gammon joint (boneless, smoked or unsmoked) (About 2kg)
- 1 Carrot (Peeled and quartered)
- 1 Onion (Peeled and quartered)
- 3 tbsp Mixed spice (See notes for substitutes)
- 500 ml Cider (Dry or medium)
- 1 ltr Apple juice (Depending on slow cooker size)
- 6 tbsp Runny honey
- 3 tbsp Soft dark brown sugar
- 1 tbsp English mustard powder (Optional)
Method
- 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 200β/400F fan, 220β/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.
- Work out the cooking time of your gammon joint by calculating 30 minutes per 450g/1lb, plus an additional 30 minutes. Put the βslow cookβ 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 200β fan/400F, 220β/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.