This gammon is slow cooked in orange juice, and then finished with an orange marmalade and honey glaze. It’s sticky and sweet on the outside, and succulent on the inside – a proper Sunday dish!
All of the ingredients for this dish are readily available at the supermarket and you may even have most of them at home already. We recommend an unsmoked gammon joint. The size of the gammon joint you use will depend on the number of people you’re cooking for. A 1kg joint will serve around 5 people, which fits snug in our 3.5L slow cooker. You can use a larger joint, and use the multiplier on our recipe card to work out how much of everything else you’ll need. Just make sure your slow cooker is large enough to fit your gammon!
The gammon is best cooked in two stages. First, the low and slow cook in orange juice, with bay leaves and a quartered onion. Use enough liquid to cover at least half of the gammon joint, and you can top up with water if you need to. Second, finish the slow cooked gammon in the oven, after layering on the sticky and sweet glaze.
Follow the full instructions below.
Slow Cooker Orange Gammon
- Slow Cooker
- 1 kg Gammon Joint Unsmoked
- 750 ml Orange Juice Use just enough to cover the joint
- 2 Bay Leaves
- 1 Onion white, quartered
- 2 tbsp Marmalade
- 2 tbsp Honey
- 2 tbsp Brown Sugar
- 1/4 tsp Black Pepper
- Place an unsmoked gammon joint in the slow cooker. Add orange juice and top up with water if needed, so that the joint is covered.
- Add bay leaves and a quartered white onion to the slow cooker.
- Cook for 7-8 hours on low.
- Create a glaze by mixing orange marmalade, honey brown sugar and black pepper.
- Set the oven to Fan 180°C. Remove the gammon from the slow cooker, and score any fatty sides with a sharp knife. Cover the gammon all over with the glaze and cook for 30 minutes.