Slow Cooker Gammon Joint with Honey Mustard Glaze, an easy way to cook a delicious ham for the whole family with minimal hands-on preparation. The gammon joint is cooked in the slow cooker until tender and juicy, then it's glazed with a simple honey mustard glaze and finished in the oven until beautifully golden and caramelised. Made with a 1.8kg gammon joint, this recipe is perfect for your Christmas or Easter dinner, but also any Sunday dinner at any other time of the year.
What could be easier than letting the slow cooker do most of the work when preparing a delicious family meal? Especially around the festive season, when we are all stretched from pillar to post, cooking a storm and trying to keep on top of everything else.
As much as I do love a traditional gammon joint cooked on the stovetop and finished in the oven, it does come with a bit of prep, as you have to carefully weight the joint, then calculate the total cooking time based on that.
Unlike oven-cooked gammon, the slow cooker cooking times cannot be calculated accurately based on weight, as it can depend on the size and thickness of the joint, as well as the slow cooker itself.
I cooked this 1.8kg / 4 lb for 4.5 hours on high in the slow cooker, then I finished it off in the oven for 30 minutes, this gave the joint enough time to cook though, and have the glaze nicely caramelised.
I added apple juice in the slow cooker, but you can also add coke, like I did for my gammon in coca cola, cider or water. As for the glaze, you can also try a marmalade glaze, my glazed ham with marmalade and mustard was another delicious ham recipe.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
For the gammon joint
- gammon joint - the joint I used weight 1.8 kg or 4 pounds. It cooked in the slow cooker for 4 hours and 30 minutes, but depending on its thickness, it could go for 5 hours too. On low, I would cook it for at least 9-10 hours plus the oven time, which helps caramelise the glaze
- apple juice - always works beautifully with pork, you can also use cider for a stronger flavour
- onion, bay leaves & peppercorns - add flavour to the gammon without being overpowering. For a festive touch, you can also add some cloves.
For the glaze
- honey - helps create a sticky glaze; it can be swapped for maple syrup or any other syrup of your choice
- dijon mustard & wholegrain mustard - the dijon has a sharp, tangy flavour, while the wholegrain mustard is a lot more mild, but has a nice texture that contrast nicely with the smooth texture of the dijon
- light brown sugar - adds extra sweetness and colour, if you use dark brown sugar, the glaze will will a darker shade
Step-by-step photos and instructions
- peel and chop the onions roughly
- add the gammon joint to the slow cooker together with the onion, bay leaves, peppercorns and apple juice; the liquid does not have to cover the joint completely
- cook on high for 4.5-5 hours or 9-10 hours on low
- carefully remove the joint from the slow cooker, and allow it to cool slightly, then transfer it to an oven-safe dish
- remove the rind using a sharp knife, but keep some of the fat on, the score the fat in a diagonal pattern
- the make the glaze, mix all the ingredients together, then brush the gammon with it
- roast in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 30 minutes until the glaze is caramelised
EXpert tips
Choose the right gammon joint, mine weighted 1.8 kg /4 pounds and it was an unsmoked gammon joint. Smoked joint can work too if you prefer a deeper, smokier flavour.
Check whether the gammon joint needs soaking, some joints are saltier than others, and the package instructions should provide some info on that.
Leave the fat on when you cook the gammon in the slow cooker, it helps keep the joint moist. I usually remove the rind before roasting it, keeping some fat on. Leaving the joint to cool down slightly helps the glaze stick better to it.
Leave the cooked ham to rest for 10-15 minutes before carving, it makes slicing a lot easier and allows the ham to become juicy and tender.
WHat to serve with slow cooker gammon joint
My absolute favourite side dish for ham is creamy mashed potatoes, you simply can't beat it, it's just so good! Pair it with some seasonal pan-fried brussels sprouts, or delicious old-fashioned bread stuffing, and you can a delicious meal that everybody loves.
How to use leftover ham
To store leftovers, refrigerate promptly once it cools down, store them in an airtight container, and consume within 3 days. I have these delicious recipes that you can make with the leftover ham.
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Slow Cooker Gammon Joint with Honey Mustard Glaze
Video
Ingredients
- 1.8 g unsmoked gammon joint (4 lb)
- 500 ml apple juice (2 cups)
- 1 onion
- 2 bay leaves
- 1 tablespoon peppercorns
For the glaze
- 2 tablespoon honey
- 1 tablespoon light brown sugar
- 1 tablespoon dijon mustard
- 1 tablespoon wholegrain mustard
Instructions
- Peel and chop the onion roughly.
- Add the gammon joint to the slow cooker together with the onion, bay leaves, peppercorns and apple juice; the liquid does not have to cover the joint completely.
- Cook on high for 4.5-5 hours or 9-10 hours on low.
- Carefully remove the joint from the slow cooker, and allow it to cool slightly, then transfer it to an oven-safe dish.
- Remove the rind using a sharp knife, but keep some of the fat on, then score the fat in a diagonal pattern.
- The make the glaze, mix all the ingredients together, then brush the gammon generously with it.
- Roast it in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 30 minutes until the glaze is caramelised.
- Allow it to rest for 10-15 minute before carving.
Notes
- Choose the right gammon joint, mine weighted 1.8 kg /4 pounds and it was an unsmoked gammon joint. Smoked joint can work too if you prefer a deeper, smokier flavour.
- Check whether the gammon joint needs soaking, some joints are saltier than others, and the package instructions should provide some info on that.
- Leave the fat on when you cook the gammon in the slow cooker, it helps keep the joint moist. I usually remove the rind before roasting it, keeping some fat on. Leaving the joint to cool down slightly helps the glaze stick better to it.
- Leave the cooked ham to rest for 10-15 minutes before carving, it makes slicing a lot easier and allows the ham to become juicy and tender.
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