Make sure you use a large-sized slow cooker for these recipes, as you'll be using a big cut of meat that needs room. Find gorgeous Christmas dinner ideas in our guide.
To make sure your ham doesn't turn out dry, you'll need to cook your gammon in something quite acidic, though not too vinegary. You can use any other type of mustard if you prefer, but we think whole grain works especially well here; Honey, 100 ml; Salt, to taste; 750ml of apple cider, ale or apple juice, to cover the gammon joint.
Your ham is ready to serve with apple chutney and chips/fresh bread. Swap the apple juice/cider for a can of cola for a sweet and sticky take on the classic.
Heap with coleslaw (this goes great with a sticky cola ham); Pile with hot sage and onion stuffing; Smother it in mustard or hot sauce for a spicy kick; Do away with the classic roll and pull the pork using two forks, before serving in a wrap or as a burrito. There are two ways to do this if your gammon is really massive: one is by chopping it up into smaller chunks and storing them in airtight containers, or by wrapping the whole thing very tightly in aluminum foil before placing the freezer.
It’s time to dust off the slow cooker and start making life simple again. Our life has for now, returned to the chaos I have so missed this year, and long may it remain.
Thus, easy home cooked comfort food is what I crave at the end of the day. My aim is to feed my family great homemade food that doesn’t take me all day to cook.
In all honesty it was an experiment that worked, and I wanted to eat it hot. Additionally, I found the gammon much more tender and softer in texture.
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If you want to glaze the ham, follow GH Tip below. Serve hot or cold with mash and greens, crusty bread or potato salad and mustard.
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After hours of gentle cooking, the ham or gammon joint is so soft that it is falling apart a little around the edges. You add absolutely nothing else to the slow cooker ham joint, as it is cooked in its own juices, resulting in melting tender meat.
This takes even better when made with the stock from simmering a bacon joint in the slow cooker. We love to eat this with fried eggs and chips, just like a good old British pub meal.
I don’t use any cola, apple juice, brown sugar or cider. It isn’t necessary, but just seals the joint nicely and gives a lovely glaze.
Remove the gammon joint from its packaging and place in the slow cooker. This is optional, but does give a nice glaze and helps to seal in the flavor.
Each serving provides 348 kcal, 37g protein, 5g carbohydrates (of which 5g sugars), 20g fat (of which 6.5g saturates), 0g fiber and 4.7g salt. Remove the lid, lift the pork out of the slow cooker and onto a board, and leave it to stand for 10 minutes, or until cool enough to handle.
Very carefully, snip off the string and slide a knife, in a horizontal sawing motion, between the ham rind and fat, then lift off the rind, leaving a thin layer of fat on the meat. Lightly score the ham fat with a knife in a crisscross pattern.
Mix the mustard, honey and sugar in a small bowl and spread it all over the ham fat. Bring the foil in towards the ham to create a bowl to catch any sticky juices.
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.
Cooking a gammon joint in some dry cider is equally tasty as the coke. If you are making a glaze for the gammon (see details further down), you can use honey then before putting it in the oven.
Leave the gammon in the slow cooker for a longer length of time so that it becomes more tender and you are able to pull it apart and shred it. 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.
Simply place the whole gammon joint in a large enough saucepan and bring it to the boil. If you struggle to take it out, or it feels a bit springy, the meat isn’t cooked.
1.5-1.8 kg smoked boneless gammon joint 2l cola (not diet) 1 carrot, peeled and chopped 1 onion, peeled and quartered 1 stick celery, chopped 1 cinnamon stick ½ tbsp peppercorns 1 bay leaf STEP 3 Carefully pour the liquid away, then let the ham cool a little while you heat the oven to 190C/170C fan/gas 5.
Lift the ham into a roasting tin, then cut away the skin leaving behind an even layer of fat. STEP 4 Mix the maple syrup, mustard, vinegar and ground cloves or five-spice in a jug.