Cooking a gammon joint in a slow cooker is a great way to add flavor to the meat, while keeping it tender. Gammon is a salt-cured, usually smoked, ham from the hind leg of a pig that is usually sold canned.
However, if you feel like buying a fresh ham, there’s nothing to stop you from doing so, and cooking it in your slow cooker. It will taste great and save you a lot of time and effort.
Cooking gammon joint in a slow cooker is one of the best ways of cooking gammon joint. It’s a form of braising, and the technique infuses the meat with the flavor of the broth while it cooks in the slow cooker.
If you’re looking for an easy way to prepare gammon joint in the slow cooker, let us show you how it can be done.
Transform an ordinary joint of gammon into something truly special! This slow cooker gammon is cooked in sweet apple juice and then basted with a honey and mustard glaze. Delicious!
Allow around 175-200g uncooked gammon per person for a generous portion.
- gammon joint – I used 0.75 kg (1.6 lbs) but you can use a larger one and slightly adjust the cooking times (see notes)
- 1 large onion, sliced into 8–10 pieces
- 500 ml / 2 cups apple juice (increase to up to 1 L / 4 cups if you are using a larger piece of gammon)
- 1 tbsp wholegrain mustard
- 1 tbsp honey
- Place the onion slices on the bottom of the slow cooker and then sit the gammon on top, fat side up.
- Pour the apple juice around the gammon and then cook on high for 3-4 hours or on low for 7-8 hours.
- Mix together the honey and mustard and place in the fridge until needed.
- When cooked, remove the gammon from the slow cooker and heat the oven to 200 C/400 F. Remove the thick skin from the top fo the fat, leaving behind a thin layer of fat. Score the top of the fat in a cross-hatch pattern and then brush over the honey and mustard glaze.
- Place in the oven for 10-15 minutes until the glaze has thickened and browned.
- Leave to rest for at least 20 minutes before carving and serving.
You can use either smoked or unsmoked gammon, depending on your preference. If you are using a larger joint (over 1 kg /2.2 lbs) then increase the cooking time for high by 1 hour and the cooking time for low by 2 hours. You can use cider, stock, or even coke instead of the apple juice to give a slightly different taste profile.
What are different ways of cooking gammon joint in slow cooker?
Cook A Gammon In A Slow Cooker With Water
This is the quickest method. You just need to place the gammon in the slow cooker, and then pour some water around it – around 250 ml is enough, which should be about 2 to 3 inches deep.
Like with other slow cooker recipes there is no need to put in any additional liquid. I like to put in a little at the bottom as I find it helps the gammon to come out a little more moist. But, if you don’t add any water to the slow cooker, the gammon won’t burn.
Slow Cooker Gammon In Coke
Slow cooking a gammon joint in coke might seem like a strange idea. But if you’ve not tried, it, you should! The gammon does not end up coming out sweet as you would imagine – and it’s best to use normal full fat coke.
Slow Cooker Gammon In Cider
Cooking a gammon joint in some dry cider is equally as tasty as the coke. Use 400 ml or 500 ml of dry cider and pour it over the gammon joint in the slow cooker. You can also add in some cloves, peppercorns and some chopped up onions.
Slow Cooker Gammon In Apple Juice
If cider isn’t your thing, you can substitute it for apple juice. Use a similar quantity (400-500ml) and pour it over the gammon joint. Alternatively you can also use pineapple juice, or a large tin or 2 of pineapple chunks in juice.
Gammon In Slow Cooker With Honey
If you are making a glaze for the gammon , you can use honey then before putting it in the oven. You can also use some honey during the slow cooking process. Just mix 5 tbsp of honey with about 250 ml water – hot water would be better as it will help the honey dissolve. You can also stir in some mustard and make it a honey and mustard gammon.
Should I soak gammon joint before cooking It?
If you have bought a smoked gammon you might want to pre-soak, or boil away some of the salt before cooking it.
You don’t have to do it – it depends on how salty you like your gammon.
If you do want to reduce the salt content, ideally you will soak it in a bowl of fresh water for at least 12 hours before you want to cook it. Make sure the whole of the gammon joint is covered.
However, if you don’t have the time, you can boil away the salt. Simply place the whole gammon joint in a large enough saucepan and bring it to the boil.
How long does gammon take to cook in the slow cooker?
To boil (the most common method), take a water-filled pan big enough to fully submerge the gammon, then place the meat into the water and slowly bring it to the boil. The weight of the gammon will determine the cooking time required.
Generally speaking, you’ll want 20 minutes of cooking time per 450g (or 1lb), plus an additional 20. Beware of overcooking, as this can ruin the food.
When the meat is ready, haul it out carefully and place it on a chopping board. Ensure that it is thoroughly cooked, then remove the fat and serve.
TIP: Do not tip the water away immediately. Firstly, it will be very, very hot at this point and secondly, you might need to return the meat to the water if it isn’t 100% ready.
To roast, simply cover the meat in honey or maple syrup (soy sauce is also an option, although this can make it a little too salty for some), then wrap it entirely in kitchen foil and roast in the oven. For roasting, you’ll need about 30 minutes of cooking time per 450g/1lb, plus an additional 20.
You can also par-boil the meat for half the time, then roast it for the rest, creating a meal that has the great flavour of a roast, but retains the moisture of boiled meat.
How long does it keep?
Cooked gammon will last for up to 4 days when kept well covered in the fridge. There really is no better excuse to make more than you need and enjoy the leftovers for a few days after.
You can also freeze cooked gammon for up to 3 months. Make sure to defrost thoroughly before reheating.
When you are reheating the gammon (from chilled or after defrosting), it may not be quite as tender and juicy. To counteract this reheat slices in the oven in a baking dish and drizzle over a little apple juice, stock, or even water. Cover with foil and heat at 200C/400F until piping hot.
Most people don’t know it but gammon joints are a hidden treasure of the slow cooking world. Slow cooking not only tenderizes the gammon but also can make a cheap cut of meat taste like something that has come out of a more expensive cut. Here are 5 tips to help you cook this great cut of meat to perfection.
What are the healthful benefits of a gammon joint?
Gammon joint is great source ‘B’ vitamins, especially B1 (thiamine), B2 (riboflavin), B3 (niacin) and B6 (pyridoxine). It is also chock full of protein (containing something like 30% more than most fresh meats), which is great for strength and especially good for children.
This delicious meat is rich in iron, magnesium and zinc as well as potassium, phosphorus, copper and selenium.
Gammon also has a high concentration of amino acids (essential for growth).
On the negative side, this food is very high in sodium (too much salt) in your diet can be quite destructive, especially to children) and also quite high in cholesterol. You will need to balance it alongside other, less fatty and/or salty foods.