Slow cooker gammon is the easiest way to get a tender, juicy, and flavorful ham with almost no effort. The low, gentle heat of the slow cooker keeps the meat moist while infusing it with a sweet and savory glaze. This method is perfect for holidays, Sunday dinners, or any time you want a impressive main course without babysitting the oven.
Ingredients
- 1 (4-5 lb / 1.8-2.3 kg) boneless gammon joint (or 2 small joints)
- 1 onion, quartered
- 2 carrots, chopped into large chunks
- 2 celery sticks, chopped into large chunks
- 4 cloves garlic, smashed
- 1 bay leaf
- 6 black peppercorns
- 4 cups (960 ml) cold water, or enough to cover the gammon
- For the glaze:
- 1/2 cup (170 g) honey
- 1/4 cup (60 g) Dijon mustard
- 2 tablespoons (30 g) brown sugar
- 1/2 teaspoon ground cloves (optional)
Instructions
- Soak the gammon (if needed): If your gammon is very salty (check the label – many are brined), soak it in cold water for 4-6 hours or overnight in the refrigerator. This draws out excess salt. If it’s labeled “mild” or “unsmoked,” you can skip this step.
- Prepare the slow cooker: Place the onion, carrots, celery, garlic, bay leaf, and peppercorns in the bottom of the slow cooker. Place the gammon on top of the vegetables.
- Add water: Pour in enough cold water to cover the gammon completely. The vegetables will help flavor the cooking liquid.
- Cook: Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. The gammon is done when it reaches an internal temperature of 145°F (63°C) as measured with a food thermometer, and the meat is tender. (USDA FSIS safe minimum for whole cuts of pork is 145°F/63°C with a 3-minute rest.)
- Remove and rest: Carefully lift the gammon out of the slow cooker and place it on a cutting board. Let it rest for 15-20 minutes. Meanwhile, preheat your broiler/grill to high.
- Make the glaze: In a small bowl, mix together the honey, Dijon mustard, brown sugar, and ground cloves (if using).
- Glaze and crisp: Pat the gammon dry with paper towels. Brush the glaze generously over the entire surface of the gammon. Place it on a baking sheet lined with foil.
- Broil: Broil for 3-5 minutes, until the glaze is bubbling and caramelized. Watch it closely to prevent burning. Let it rest for 5 minutes before carving.
- Carve and serve: Carve into thin slices and serve with the glaze spooned over the top.
Tips
- Substitution: No honey? Use maple syrup or golden syrup. No Dijon? Use whole-grain mustard or a teaspoon of dry mustard powder mixed with a little water.
- Storage: Leftover gammon can be stored in an airtight container in the refrigerator for up to 4 days. It’s great in sandwiches, salads, or fried with eggs.
- Common mistake: Don’t skip the soaking step if your gammon is salty – the final dish will be overly salty. Also, don’t cook on HIGH for too long, as the meat can become mushy. Low and slow is the way to go.
- Make ahead: You can cook the gammon a day ahead, cool it, and refrigerate it in the cooking liquid. The next day, glaze and broil as directed – this makes the meat even more flavorful.
Serving Suggestions
Serve the sliced gammon with roasted potatoes, steamed green beans, and a side of grainy mustard or a simple parsley sauce. It also pairs beautifully with a fresh salad or coleslaw. For a classic British meal, serve with “bubble and squeak” (fried leftover vegetables and potatoes).
Variations
- Cola Gammon: Replace the water with a can of cola (not diet) for a sweet, sticky glaze and tender meat. Reduce the honey to 1/4 cup.
- Spiced Gammon: Add 1 teaspoon of ground ginger and 1/2 teaspoon of ground nutmeg to the cooking liquid. Use a glaze of orange marmalade and a splash of cider vinegar.
- Smoky Gammon: Use smoked gammon and add a teaspoon of smoked paprika to the glaze. This gives a deeper, barbecue-like flavor.
- Glaze Variations: Try apricot jam, pineapple juice, or a mix of brown sugar and bourbon (for adults) instead of honey and mustard.
Storage and Reheating
Refrigerate leftover gammon within 2 hours of cooking. It will keep for 3-4 days in the fridge. To reheat, place slices in a baking dish with a little chicken stock or water, cover with foil, and warm in a 325°F (160°C) oven for 15-20 minutes, or until heated through to 165°F (74°C) for leftovers. You can also microwave individual portions. For longer storage, freeze sliced gammon in an airtight container or zip-top bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Do I need to soak gammon before slow cooking? It depends on the brand. Many gammon joints are pre-soaked and labeled “mild” – if so, no soaking is needed. If it’s very salty or you’re unsure, soak it in cold water for 4-6 hours or overnight in the fridge to be safe. This prevents the final dish from being too salty.
Can I cook gammon from frozen in the slow cooker? No, it’s not recommended. Slow cookers take too long to bring frozen meat to a safe temperature, which can allow bacteria to grow. Always thaw gammon completely in the refrigerator before cooking.
How long does gammon take in a slow cooker? On LOW, allow 6-8 hours for a 4-5 lb joint. On HIGH, 3-4 hours. The meat is done when it reaches 145°F (63°C) and is tender. Always check with a meat thermometer for accuracy.
Why is my gammon tough? It’s likely undercooked or cooked too quickly on HIGH. Slow cooking breaks down the connective tissue, so give it enough time on LOW. If it’s still tough, return it to the slow cooker with some liquid and cook for another hour.
Can I use the cooking liquid for gravy? Yes! Strain the liquid and use it as a base for gravy. It’s flavorful but may be salty, so taste before adding salt. You can also reduce it to make a sauce.
What’s the difference between gammon and ham? Gammon is the hind leg of a pig that is cured, while ham is the same cut that has been cooked. So gammon is raw cured meat, and ham is the cooked result.
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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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