A small gammon will easily fit in a slow cooker. Cook it low and slow for homemade glazed ham that’s ideal for sandwiches, party buffets or simply sliced and served with chips.
- 1 onion, thickly sliced
- 6 cloves plus extra for studding
- 800g gammon joint
- 1 litre bottle ginger beer
- 1 tbsp English mustard
- 3 tbsp ginger preserve or ginger marmalade
Put the onion and cloves in the base of a slow cooked then nestle in the gammon joint. Pour over the ginger beer then cover and cook on LOW for 7 hours until the gammon is tender, but still holding its shape. Check occasionally and top up with water if necessary to keep the joint covered in liquid.
Cool then chill the gammon at this stage, or glaze and roast …
Heat the oven to 200C/180C fan/ gas 6. Carefully remove the skin from the gammon leaving a layer of fat behind. Score the fat in a diamond pattern with a sharp knife, making sure you don’t cut into the meat, then stud the centre of each diamond with cloves.
Mix the mustard and ginger preserve in a bowl, spoon or brush over the gammon then bake for 20 mins until golden and sticky. If roasting from cold you will need to add another 20 mins to the cooking time.
