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how to cook gammon joint in slow cooker

Here’s a simple, reliable way to cook a gammon joint in a slow cooker, plus options for glazes and timings for different sizes.

Basic method (no-fuss version)

Ingredients (for about 1–1.5 kg gammon joint)

  • 1 gammon joint (smoked or unsmoked)
  • 1 onion, quartered (optional but tasty)
  • A few peppercorns or cloves (optional)
  • Water or other cooking liquid (see ideas below)

Steps

  1. Prep the gammon
    • Remove any plastic or packaging and any elastic netting if it’s not oven‑safe.
    • If your gammon is very salty (often the case with smoked), you can soak it in cold water for a few hours, changing the water once, to reduce salt.
  2. Add to slow cooker
    • Place the gammon joint in the slow cooker, fat side up if possible.
    • Scatter onion pieces (and any other veg like carrot or celery) and a few peppercorns or cloves around it.
  3. Add liquid
    • Pour in enough liquid to come about halfway to two‑thirds of the way up the joint, not fully submerging it.
    • For a 1–1.5 kg joint, 250–500 ml is usually enough.
    • You can use:
      • Plain water
      • Water with a splash of apple cider vinegar
      • Cola, ginger ale, apple juice, pineapple juice, or dry cider for extra flavour.
  4. Cook low and slow
    • Cook on LOW for 6–8 hours or HIGH for 4 hours for a 1–1.5 kg joint.
    • Larger joints (around 2–2.5 kg) often need about 7–8 hours on LOW or 5–6 hours on HIGH.
    • The safest guide is internal temperature: you’re aiming for about 70 °C / 145 °F in the thickest part, then a short rest.
  5. Rest and serve (simple version)
    • Lift the gammon out carefully and let it rest for 10–15 minutes before carving so it slices more neatly.
    • Serve hot with veg and potatoes, or cool and slice for sandwiches and salads.

Optional glazed finish (oven or air fryer)

If you want that classic sticky, golden outside, finish it briefly in the oven or air fryer. Basic honey–mustard glaze idea

  • 2–3 tablespoons honey
  • 1–2 tablespoons brown sugar
  • 1 tablespoon Dijon or English mustard
  • Pinch of ground cinnamon or cloves (optional)

How to glaze

  1. Preheat
    • Oven: about 200 °C (roughly Gas 6–7).
    • Air fryer: similar temperature (check your model’s guidance).
  2. Prepare the joint
    • Remove any string/netting that isn’t oven‑safe.
    • Carefully peel off the skin, leaving a good layer of fat.
    • Score the fat in a criss‑cross diamond pattern with a sharp knife.
  3. Glaze and roast
    • Put the joint on a foil‑lined tray.
    • Brush the glaze all over the fat and exposed meat.
    • Roast for 10–20 minutes , until the fat is golden, sticky and slightly caramelised.
    • Rest again for 5–10 minutes, then carve.

Timings by weight (guide)

These are approximate, as all slow cookers vary. Always check the centre is piping hot and, ideally, use a meat thermometer.

  • Around 750 g
    • HIGH: about 4 hours
    • LOW: about 8 hours
  • Around 1–1.5 kg
    • HIGH: about 4–5 hours
    • LOW: about 6–8 hours
  • Around 2–2.5 kg
    • HIGH: about 5–6 hours
    • LOW: about 7–8 hours

If it isn’t tender or the temperature is still low, continue cooking in 30–60 minute blocks.

Flavour ideas for the liquid

You can keep it very simple, or lean into something a bit more festive/special:

  • Classic, simple
    • Water with onion, carrot, bay leaf, peppercorns, a piece of celery.
  • Sweet and mild
    • Cola or ginger ale, plus a cinnamon stick and a few cloves.
  • Fruity
    • Apple juice or pineapple juice with onion and a bay leaf.
  • Tangy
    • Water mixed with a splash of apple cider vinegar, then finish with a sweeter glaze.

Any of these can still be finished with a honey–mustard glaze in the oven.

Using the leftovers

Leftover slow‑cooked gammon is brilliant for:

  • Sandwiches and toasties.
  • Pasta bakes or mac and cheese (stir in chunks of gammon).
  • Omelettes, quiches or frittatas.
  • Pea and ham soup made with the cooking liquid plus split peas or frozen peas.

Mini storytelling-style example

Imagine it’s a winter Sunday: you put a 1.5 kg gammon joint in the slow cooker at 9 a.m. with onion, peppercorns and apple juice. By mid‑afternoon the house smells cosy and rich. You lift the joint out, score the fat, paint it with honey and mustard, and give it 15 minutes in a hot oven until the top turns deep golden and sticky. You serve thick slices with roast potatoes and greens, then keep the rest for packed‑lunch sandwiches all week.

Quick FAQ

  • Do I have to soak gammon first?
    No, but if it’s very salty or labelled as strongly cured, a short soak in cold water will help reduce saltiness.

  • Should the liquid cover the joint fully?
    No. Half to two‑thirds coverage is enough; the steam and gentle heat do the rest.

  • Can I shred instead of slice?
    Yes. If you cook it a bit longer, it will pull apart easily and works well in casseroles, pies or on baked potatoes.

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