Slow cooker gammon in cola
- Cassie Best
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Serves 6-8
Easy
Prep: 10 mins
Cook: 6 hrs
A star rating of 4.6 out of 5.154 ratingsRate
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Fill your kitchen with the smell of Christmas with this slow cooked gammon. The cola adds a sweet treacly flavour to balance the saltiness of the ham.
Dairy-free
Egg-free
Gluten-free
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Cassie's tips for the best slow cooker gammon:
- If your gammon is tied, I like to keep the string on during cooking as it helps the joint hold its shape in the slow cooker.
- The temperature of slow cookers can vary vastly so I find that using a meat thermometer is really helpful to check if your gammon is cooked through. Push the probe right into the centre of the joint to check, it should read 65C once cooked (this will rise slightly as it rests).
- I often cook the gammon a day ahead and chill it overnight before slicing. It's perfect for sandwiches, salads or a cold buffet, and the flavour develops even more as it rests.
- I never throw away the cooking liquor. It's packed with flavour and makes a brilliant base for soups, stocks or cooking vegetables - just taste it first, as some gammons can be quite salty.
- On a high setting the pork should take 4 hrs. Smaller slow cookers will cook faster than larger ones so it's best to keep checking the meat.
Ingredients
Nutrition
Units:
MetricUS
-
1.5-1.8kg unsmoked boneless gammon joint
-
2l cola
(not diet)
-
1 carrot
peeled and chopped
-
1 onion
peeled and quartered
-
1 stick celery
chopped
-
1 cinnamon stick
-
½ tbsp peppercorns
-
1 bay leaf
For the glaze
-
150ml maple syrup
-
2 tbsp wholegrain mustard
-
2 tbsp red wine vinegar
-
pinch of ground cloves
or five-spice
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Nutrition: Per serving (8)
- kcal329
- fat15g
- saturates5g
- carbs16g
- sugars14g
- fibre1g
- protein33g
- salt4.3g
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Method
-
step 1
Set your slow cooker to medium. Place the gammon joint in and cover with the cola. Add 1 chopped carrot, 1 quartered onion, 1 chopped celery stick, 1 cinnamon stick, ½ tbsp peppercorns and 1 bay leaf.
-
step 2
Cook for 5½ hrs on low until the gammon is tender but still holding its shape, topping up with boiling water if necessary to keep the gammon fully covered.
-
step 3
Carefully pour the liquid away, then let the ham cool a little while you heat the oven to 190C/170C fan/gas 5. Lift the ham into a roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern.
-
step 4
Mix the maple syrup, mustard, vinegar and ground cloves or five-spice in a jug. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 30 mins.
-
step 5
Remove from the oven and allow to rest for 10 mins, then spoon more glaze over the top. Can be roasted on the day or up to two days ahead and served cold.
Cassie Best
Cassie is our Head of Food. After training as a chef at Leiths School of Food and Wine, she's worked for Good Food for the last 13 years, creating hundreds of recipes, including many you see on the cover of the magazine. She has a passion for creating easy family meals that everyone can cook and also loves to bake with her two children. See more of Cassie's recipes
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A star rating of 4.6 out of 5.154 ratings
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