Christmas Slow Cooker Gammon
With it’s festive flavour and minimal prep, this Christmas Slow Cooker Gammon will feed a small or large crowd with little effort over the festive holiday.
Equipment
- Chopping board + meat fork + carving knife
- Measuring jug + mini wire hand whisk
Ingredients
- 1 kg - 2kg unsmoked gammon joint see notes
- 2 litres cranberry juice
- 1 carrot peeled and thickly sliced
- 1 onion quartered
- 1 cinnamon stick
- 1 bay leaf
- 10 grounds of black pepper no salt gammon is salty
- For the glaze
- 150 ml maple syrup
- 1 tablespoons dijon mustard
- 2 tablespoons white wine vinegar
- Large pinch of all spice
See above blog post for serving ideas. See notes for baby & toddler.
Instructions
- Add your gammon joint into slow cooker pot, lying it as it best fits your pot (and keeping the netting on for now). Add the vegetables around it.
- Pour in your cranberry juice, add the bay leaf, cinnamon stick and black pepper. Cook on high for 3-4 hours or low for 5-6 hours (2kg joints go for those max times). Internal temperature of the gammon should be 71ºc or a little over. Once done, preheat the oven too 190ºc/170ºc fan/375ºf/gas 5.
- Then carefully lift the joint out of the juice (best way is to stick a meat carving fork into it and can use a knife to hold it from underneath if needed) and set it on an oven tray. If the joint will stand up with the rind facing upwards, position it like that. If not, lay the joint on it’s side. Using clean scissors, snip and carefully pull off the netting from all around the joint.
- Combine the glaze ingredients in a jug and stir until well mixed.
- Carefully pour half the glaze over the gammon joint. Bake in the oven for 20 minutes or air fry for 10, then pour over the rest of the glaze and bake in the oven for a further 15 minutes or air fry for another 10 minutes. If you’ve had to lay the joint on it’s side, turn it over before you do the second glaze. Leave to rest for 10 minutes before carving.
Notes
Allow 200g raw gammon meat per adult.
So long as you have a slow cooker that’s 3.5L or larger, you’ll be able to fit a joint up to 2kg.
Baby & Toddler
Suitable for 2 years + (gammon is salty).
STORAGE
Slice up any gammon leftovers and store in an air-tight container or resealable food bag in the fridge for up to 3 days (cook day + 2). Leftovers can also be frozen, just defrost for 24 hours in the fridge. You can serve it cold or reheat in slices in the microwave, until steaming hot.
Made this recipe?Leave a rating & comment at the bottom of this page! If you’ve printed this recipe, scan the QR code below to get back to it quickly online. You could also post a picture on Instagram and tag @kidfriendlyfamilymeals to share it with me.
