Slow Cooker Gammon Joint with Honey Mustard Glaze
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.
Servings: 6 people
Calories: 85kcal
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.
Nutrition
Calories: 85kcal | Carbohydrates: 21g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 0.2mg | Sodium: 61mg | Potassium: 153mg | Fiber: 1g | Sugar: 17g | Vitamin A: 16IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 0.5mg