An easy and foolproof way to cook the ham in the slow cooker or crockpot. At the end of cooking the ham is glazed all over then placed in the oven to crisp up and caramelize! So yummy!
Equipment
- Slow Cooker or Crockpot
Ingredients
For the Ham
- 5 lbs (or 2.3 kilos) boneless unsmoked gammon or ham
- 1-2 liters coca-cola, regular not diet
- 1 large onion, peeled and quartered
- whole cloves, as needed (optional)
For the Glaze
- 1 tbsp English mustard
- 1 tbsp honey
- 3 tbsp brown sugar, or to taste
Instructions
For the Ham
- Place the gammon or ham in a large slow cooker or crockpot. Pour over enough coke to cover the ham or most of it. Add the peeled and quartered onion and scatter in a few places.
- Cook the raw gammon for 3 hours on high or 6-7 hours on low until thoroughly cooked and the meat is tender but still holding its shape. If using a cooked ham (like in the US) and it's a smaller ham like this (about 5 pounds) you can reduce the cooking time to about 4 hours on low. For ham that's over 5 pounds, cook for 5-6 hours on low. If you are using a spiral-cut ham, you'll want to cut the cooking time by about half as a spiral-cut will dry out faster. The internal temperature should read at least 145 degrees F before serving.
- Remove the ham and transfer it to a plate. Pour the liquid away (save it to make soup, if you like). Allow the ham to cool slightly while you heat the oven to 400F/190C.
- Place the ham into a roasting tin, then cut away the skin or rind but leave behind an even layer of fat. Your ham would look better roasted if you remove the extra rind or skin so it's worth doing it. Score the fat all over in a criss-cross pattern.
- Make sure the ham is positioned fat-side up. If the ham is thinner on one end than the other, prop the short end up with a wedge of crumpled kitchen foil, so the fat is more horizontal – this will help it brown more evenly. Glaze the ham with the honey-mustard mixture.
For the Glaze
- To make the glaze, mix the mustard, honey, and sugar in a small bowl. Spread the glaze all over the ham. Leave some extra glaze to spread over the ham after it has roasted in the oven.
- Insert whole cloves (if using) into the scored fat. Bake the ham for 10-15 minutes, or until the fat is nicely browned.
- Remove from the oven and allow to rest for 10 mins, then spoon more glaze over the top. The ham be roasted on the day of serving or up to two days ahead and served cold.
Notes
TIPS & TRICKS
If your ham or gammon is tied, keep the string on during cooking to help it hold its shape.
On a high setting, the gammon should take 3-4 hrs to cook. Smaller slow cookers will cook faster than larger ones.
The temperature of slow cookers can vary vastly so it’s worth investing in a meat thermometer to check if your meat is cooked. Push the probe right into the center of the joint to check, it should read 145 F once cooked (this will rise slightly as it rests.)
Nutrition
Calories: 769kcalCarbohydrates: 20gProtein: 62gFat: 48gSaturated Fat: 17gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gCholesterol: 176mgSodium: 3531mgPotassium: 841mgFiber: 0.2gSugar: 19gVitamin A: 0.3IUVitamin C: 1mgCalcium: 29mgIron: 3mg
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