How To Cook Gammon In Slow Cooker [GUIDE]

Gammon is a wonderfully versatile cut of pork, prized for its rich, savory flavor and succulent texture. Often cured or smoked, it is essentially the British equivalent of a ham, but with its own distinctive taste that can be enhanced through careful cooking. While traditional oven roasting has its place, using a slow cooker transforms gammon into a tender, melt-in-the-mouth experience, allowing the flavors to develop gradually and the meat to retain its natural juices. Slow cooking is perfect for busy cooks who want a hands-off method that still produces restaurant-quality results. By the end of this guide, you’ll not only know how to cook gammon perfectly but also how to troubleshoot common issues and elevate the dish with expert tips.

How Long To Cook Gammon In Slow Cooker

Cooking gammon in a slow cooker requires patience, but the payoff is unmatched tenderness. The general rule is about 2.5 to 3 hours on high or 6 to 8 hours on low for a typical 1.5-2 kg (3-4 lb) joint. However, the precise timing depends on the size, whether it’s bone-in or boneless, and your slow cooker’s heat consistency.

• Bone-in gammon: Slower cooking is preferable, as the bone helps distribute heat and flavor, keeping the meat moist. Expect 6-8 hours on low or 3-4 hours on high.
• Boneless gammon: Slightly shorter cooking time may be required since heat penetrates faster, generally 5-6 hours on low.

The key principle: slow, steady heat breaks down the connective tissue without drying the meat, resulting in tender, juicy slices that practically fall apart with a fork.

How To Tell If It Is Done

Determining whether gammon is perfectly cooked is about more than just timing. Here are reliable methods:

1. Internal temperature: Use a meat thermometer inserted into the thickest part of the joint (avoiding the bone if present). Fully cooked gammon should reach 70°C (160°F) for safe consumption.
2. Visual cues: The meat should be firm yet springy. Overcooked gammon tends to shrink excessively and look dry, while undercooked meat may have a pale, rubbery texture.
3. Juices: When pierced, the juices should run clear. Any pink or bloody liquid suggests further cooking is needed.
4. Bone test (if bone-in): Meat should easily pull away from the bone without excessive resistance.

Ingredients Needed

While gammon is flavorful on its own, slow cooking allows for complementary ingredients to enhance its natural taste. Here’s a classic set of ingredients for a slow-cooked gammon:

• 1.5-2 kg bone-in or boneless gammon joint
• 4-5 large onions, quartered
• 2-3 cloves garlic, smashed
• 2-3 carrots, chopped into large chunks
• 2-3 sticks celery, chopped
• 500 ml apple juice, cider, or stock (for moist cooking)
• 2-3 bay leaves
• Whole cloves, peppercorns, or mustard seeds (optional, for aromatics)
• Optional glaze: honey, mustard, brown sugar, or maple syrup

These ingredients create a subtle aromatic bath, infusing the gammon with a delicate sweetness and depth of flavor.

How To Cook Gammon In Slow Cooker

1. Prepare the joint: Rinse the gammon under cold water to remove excess salt if it’s cured. Pat dry. Optional: score the fat in a diamond pattern if planning to glaze later.
2. Layer vegetables and aromatics: Place onions, carrots, celery, and garlic at the bottom of the slow cooker. These act as a natural roasting rack and flavor base.
3. Add the liquid: Pour in apple juice, cider, or stock until it comes about halfway up the gammon. Add bay leaves and spices.
4. Place the gammon: Lay the gammon on top of the vegetables, fat side up.
5. Cover and cook: Set the slow cooker on low for 6-8 hours, or high for 2.5-3.5 hours. Resist lifting the lid too often; slow cookers lose heat quickly.
6. Optional glaze: About 30 minutes before serving, brush a mixture of honey, mustard, or brown sugar over the fat and switch to high for a short caramelization.
7. Rest and serve: Remove the gammon, tent with foil, and rest for 10-15 minutes before slicing to allow juices to redistribute.

When Things Go Wrong

Even slow cooking can encounter hiccups:

• Gammon too salty: Soak the joint in cold water for a few hours or overnight before cooking.
• Dry or tough meat: Likely overcooked or cooked without sufficient liquid. Slice thinly and serve with a sauce to mitigate dryness.
• Undercooked center: Continue slow cooking until the internal temperature reaches 70°C.
• Burning glaze: Avoid applying glaze too early; high sugar content caramelizes quickly.

Slow cooking is forgiving, but timing, liquid levels, and lid management are crucial.

Expert Tips

1. Use aromatics liberally: Onions, garlic, herbs, and spices enhance gammon’s flavor exponentially.
2. Resting is key: Allow the joint to rest; cutting too early releases flavorful juices.
3. Layer flavors: Consider adding a splash of whisky, cider, or fruit juice to enrich the cooking liquid.
4. Scoring fat: Creates a beautiful caramelized surface when glazing.
5. Check periodically toward the end: Slow cookers vary, so trust your thermometer over cooking time alone.

Can I Do This Without A Slow Cooker?

Absolutely. Oven roasting or stovetop braising are viable alternatives:

• Oven: Preheat to 160°C (320°F). Place gammon in a roasting pan with vegetables and liquid. Cover and roast for 2-3 hours (depending on weight), basting occasionally. Finish under a hot grill for a caramelized glaze.
• Stovetop braising: Simmer gammon in a heavy-bottomed pot with liquid and aromatics on low heat for 2-3 hours, keeping covered.

The key principle remains: slow, gentle heat and sufficient moisture.

Reheating Leftovers In Slow Cooker

Leftover gammon benefits from slow, gentle reheating to preserve moisture:

1. Slice gammon into even portions.
2. Place in the slow cooker with a little stock, apple juice, or cooking liquid.
3. Cover and reheat on low for 1-2 hours until warmed through.

Avoid high heat, which can dry out previously cooked meat. Leftover gammon can also be used in soups, stews, or sandwiches, taking advantage of its concentrated flavor.

FAQs

What Is The Best Way To Prepare Gammon For The Slow Cooker?

Before cooking, rinse the gammon joint under cold water and pat it dry with paper towels. You can score the fat in a diamond pattern to allow flavors to penetrate and for a better presentation. Optionally, soak the gammon in cold water for a few hours to reduce saltiness, especially if it is heavily cured.

How Long Does It Take To Cook Gammon In A Slow Cooker?

Cooking time depends on the size of the gammon joint and the slow cooker setting. Typically, allow 4-6 hours on low heat or 2-3 hours on high heat for a 1.5-2 kg (3-4 lb) joint. Larger joints may require additional time. The gammon should reach an internal temperature of 75°C (165°F) to ensure it is fully cooked.

Should I Add Liquid To The Slow Cooker When Cooking Gammon?

Yes, adding liquid helps keep the gammon moist. Common liquids include water, apple juice, cider, stock, or a combination. The liquid should cover at least half of the gammon joint. You can also add aromatics such as onions, carrots, and bay leaves to enhance the flavor.

Can I Cook A Pre-cooked Or Smoked Gammon In The Slow Cooker?

Yes, pre-cooked or smoked gammon only requires reheating. Cooking times are shorter, usually 2-3 hours on low or 1-2 hours on high. Check that the internal temperature reaches 75°C (165°F) for safe serving. Overcooking can make the meat dry, so monitor it carefully.

What Seasonings Or Glazes Work Best For Slow Cooker Gammon?

Common seasonings include black pepper, mustard, cloves, bay leaves, and garlic. For a glaze, mix honey, brown sugar, mustard, or maple syrup. Apply the glaze during the last 30-60 minutes of cooking to prevent burning. For extra flavor, brush it on after slow cooking and finish under the grill for a caramelized finish.

Is It Necessary To Brown Gammon Before Using The Slow Cooker?

Browning is optional but recommended for added flavor and appearance. You can sear the gammon in a hot pan for a few minutes on each side or finish it under the grill after slow cooking to achieve a golden, caramelized crust. This step does not affect cooking time significantly but improves presentation and taste.

Can I Cook Gammon With Vegetables In The Slow Cooker?

Yes, vegetables such as potatoes, carrots, onions, and parsnips can be added. Place root vegetables at the bottom as they take longer to cook, then place the gammon on top. Ensure there is enough liquid to prevent vegetables from drying out, and season them lightly to complement the gammon.

How Can I Prevent The Gammon From Drying Out In The Slow Cooker?

Maintain enough liquid in the slow cooker to cover at least half of the gammon, cook on low heat for even cooking, and avoid removing the lid frequently. Adding a foil tent over the meat inside the slow cooker can also help retain moisture. Glazing near the end rather than at the start prevents sugar from burning and keeps the meat tender.

How Should I Store Leftover Slow Cooker Gammon?

Allow the gammon to cool slightly, then wrap it tightly in foil or store in an airtight container. Refrigerated gammon lasts 3-4 days. For longer storage, slice and freeze in portions for up to 2-3 months. Reheat gently in the oven, microwave, or in liquid to retain moisture.

Can I Make Gammon Stock From The Slow Cooker Cooking Liquid?

Yes, the liquid left in the slow cooker is rich in flavor and can be used as stock. Strain it to remove solids and store in the fridge for up to 3 days or freeze for longer. It can be used as a base for soups, stews, or sauces, adding a deep, savory taste to other dishes.