Slow Cooker Honey Glazed Gammon

At this time of year, the lure of festive recipes irresistible. This Slow Cooker Honey Glazed Gammon can be enjoyed all year round, but it always tastes extra special around Christmas. It’s a perfect main course that combines the simplicity of slow cooking with the rich, indulgent taste of a sweet and tangy glazed ham.

The big question: do I need to soak my gammon?

I can’t tell you how many times I’ve been asked this! The question is whether it’s a necessary to soak the gammon beforehand, to ‘draw’ the salt out of the gammon.

The answer? Modern curing methods mean this step is usually unnecessary. Supermarket gammons won’t need it. I’ve made loads of gammons this way and don’t soak it beforehand.

If you’re supporting your local butcher, just ask their advice! It may be that they use a more traditional and heavily salted curing method. If they recommend it, then go for it. Some people still prefer to soak supermarket gammons, either because they’re used to doing it – or because they like to get rid of some of the saltiness. If you do it – then who am I to tell you otherwise!

Now onto the slow cook…

Start by placing your gammon in the slow cooker, then covering (or nearly covering) it in water along with a few aromatics. I like to add a carrot, a couple of bay leaves, and some peppercorns to infuse a depth of flavour. You can throw in any hard herbs you like.

While the ham is transforming to tender perfection, mix together honey, brown sugar, and a small amount of mustard of your choice. This will create a glaze that’s both sweet and complex. I tend to use English mustard because of its robust flavour, but it’s only in small quantity, so the sweetness of the honey and sugar really shines through.

When the gammon has finished in the slow cooker, carefully transfer it to a chopping board. With a sharp knife, remove any skin and cut the fat back. You want a nice even layer, at a thickness of your preference. Then score the fat, creating a diamond pattern. This will enhance its visual appeal but also allow the glaze to penetrate the meat, intensifying the flavours.

Next, coat the gammon generously with your honey mustard glaze, letting it seep into the scored crevices. Next, it’s time for the grand finale – place the gammon into a preheated oven set to 180°C (fan) and bake for 20-30 minutes. Or airfry 170-180°C for 10-18 mins. Watch as the glaze caramelises into a glistening coat that promises a sweet tangy flavour with every slice.

TOP TIP

Put a little bit of water in your oven tray or air fryer basket after cooking and mix it around for a lovely pour-over sauce. It also helps with the washing up!

To serve

This honey glazed gammon is perfect for a Sunday roast, or a festive centrepiece. It shines with roasted potatoes or creamy mashed potato. Serve it with seasonal vegetables for a fresh side. It’s also not just for the day. It’s ideal for leftovers through the week – especially in sandwiches. I enjoyed my leftovers in sandwiches brie and cranberry – for that special Xmas time feeling! Watch the embedded YouTube video below to see how this recipe is made.

Nutrition note

Nutrition calculations only account for the ingredients stated in the slow cooker recipe. Serving suggestions, such as the massive roast dinner pictured above, are not included. Remember to account for the nutritional values of anything else you choose to pair the recipe with.

Why not try?

Want a slow cooker gammon recipe, but don’t fancy this one? Then take a look at our other gammon recipes, including Gammon cooked in Coca-Cola, or Orange Gammon.