Slow-cooked gammon is a classic British dish that transforms a simple cured pork joint into a tender, succulent centerpiece. Cooking it low and slow in a slow cooker keeps the meat moist and allows the flavors to develop beautifully. This method is incredibly easy—just add the gammon and aromatics, let it cook, then finish with a sticky glaze for a perfect Sunday roast or holiday feast.
Ingredients
- 1.5 kg (3 lb 5 oz) uncooked gammon joint (smoked or unsmoked)
- 1 onion, quartered
- 2 carrots, roughly chopped
- 2 celery sticks, roughly chopped
- 2 bay leaves
- 1 tsp black peppercorns
- 1 liter (4 cups) cold water, or enough to cover the gammon
- For the glaze:
- 3 tbsp (45 g) honey
- 2 tbsp (30 g) light brown sugar
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) apple cider vinegar
- 1/2 tsp ground cloves (optional)
Instructions
- Place the gammon joint in the slow cooker. Add the onion, carrots, celery, bay leaves, and peppercorns. Pour in the water—it should cover the gammon; add more if needed.
- Cover and cook on LOW for 6–7 hours, or until the gammon is fork-tender and reaches a safe minimum internal temperature of 145°F (63°C) when checked with a food thermometer (USDA FSIS). The meat will be very tender after this long cook.
- Carefully remove the gammon from the slow cooker and place it on a cutting board. Let it rest for 10 minutes. Meanwhile, preheat your oven’s broiler/grill to high.
- In a small bowl, mix the honey, brown sugar, mustard, vinegar, and ground cloves (if using) to make a glaze.
- Using a sharp knife, remove the skin from the gammon, leaving a thin layer of fat. Score the fat in a diamond pattern.
- Brush the glaze generously over the fat. Place the gammon on a baking tray lined with foil.
- Broil/grill for 5–10 minutes, basting with the remaining glaze, until the surface is caramelized and sticky. Watch closely to prevent burning.
- Let rest for another 5 minutes before carving. Slice and serve with the glaze spooned over.
Tips
- Soaking: If your gammon is very salty, soak it in cold water for 6–12 hours in the fridge before cooking. This helps remove excess salt—discard the soaking water.
- Browning: The broiler step is essential for that beautiful glaze. If you skip it, the gammon will be pale and less appealing.
- Leftover glaze: You can boil the leftover glaze in a small saucepan for 2 minutes to make a safe sauce to serve with the meat.
- Substitutions: Swap honey for maple syrup or golden syrup, and Dijon for wholegrain mustard. You can also add a cinnamon stick or star anise to the cooking liquid for extra warmth.
Serving Suggestions
Serve the glazed gammon with classic sides like roasted potatoes, honey-glazed carrots, and buttered greens. It also pairs wonderfully with a tangy pineapple salsa or a dollop of English mustard. For a festive touch, serve with cranberry sauce and roasted parsnips.
Variations
- Cola Gammon: Replace the water with a can of cola (330 ml / 11 oz) and reduce the honey to 2 tbsp. The cola adds a deep sweetness and helps tenderize the meat.
- Spiced Glaze: Add 1 tsp ground ginger and 1/2 tsp ground cinnamon to the glaze for a spiced twist.
- Orange and Clove: Add the zest and juice of 1 orange to the cooking liquid and use orange juice instead of vinegar in the glaze.
Storage and Reheating
Store leftover gammon in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a baking dish with a little water or stock, cover with foil, and warm in a 350°F (175°C) oven for 10–15 minutes, or until heated through to 165°F (74°C). You can also enjoy it cold in sandwiches—it’s delicious with mustard and pickles.
Frequently Asked Questions
Do I need to soak gammon before slow cooking? Not always. Many modern gammon joints are mild-cured and don’t require soaking. Check the label—if it says ‘mild cure’ or ‘no soak needed’, skip it. If you’re unsure, soak for a few hours to be safe.
Can I cook gammon on HIGH? Yes, you can cook on HIGH for about 4 hours, but the meat may be slightly less tender than on LOW. For the best texture, use LOW.
Why is my gammon tough? Gammon can become tough if it’s undercooked. Make sure it reaches 145°F (63°C) and is fork-tender. If it’s still tough, return it to the slow cooker and cook for another hour.
Can I use a frozen gammon joint? Yes, but thaw it completely in the refrigerator before cooking. Do not put a frozen joint directly into the slow cooker—it won’t reach a safe temperature quickly enough.
What’s the difference between gammon and ham? Gammon is raw cured pork that you cook yourself; ham is already cooked and ready to eat. In the US, ‘ham’ often refers to the cooked product, while gammon is less common—ask your butcher for a ‘raw cured pork leg’ if needed.
Can I use the cooking liquid for anything? Yes! Strain it and use it as a base for soups, stews, or to cook lentils. It’s full of flavor but be aware it will be salty—season accordingly.
Related
- Simmering Beef Stew Recipe: Rich & Hearty
- Simmering Beef Tips: Easy One-Pot Recipe
- Resting Meat After Cooking: How Long & Why
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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