Slow Cooker Gammon

Slow Cooker Gammon

This slow cooker gammon recipe, or ham, is not really a recipe at all. More of a simple guideline. After hours of gentle cooking, the ham or gammon joint is so soft that it is falling apart a little around the edges. It is really flavoursome and the easiest thing ever to cook. You add absolutely nothing else to the slow cooker ham joint, as it is cooked in its own juices, resulting in meltingly tender meat. If cooking this gammon joint in no liquid seems too good to be true, just try it and see…

One of the best things – apart from how easy it is to make this slow cooked gammon – is the resulting stock, which I always save to use in another recipe. Like my Slow Cooker Scotch Broth, based on an old family soup recipe that was made every New Year by my grandmother. This takes even better when made with the stock from simmering a bacon joint in the slow cooker.

We love to eat this with fried eggs and chips, just like a good old British pub meal. It’s also great for picnics, buffets, parties and sandwiches. And of course at Christmas. Of all my recipes for the slow cooker, this ham is the easiest of all. And made the most frequently.

I don’t use any cola, apple juice, brown sugar or cider. This is a slow cooker gammon joint with honey – if you want to add that. Nor is there any need for a meat thermometer or even exact cooking time. All I add is the honey glaze, and even that is optional. It isn’t necessary, but just seals the joint nicely and gives a lovely glaze. You can use smoked gammon or an unsmoked gammon joint, just as you wish. Either way, this is how to cook a gammon joint in a slow cooker.

Slow cooker gammon ingredients

  • Ham joint, about 750g
  • Clear honey, 2 tsp (optional)


How to make Slow Cooker Gammon

  • Remove the gammon joint from its packaging and place in the slow cooker.
  • Cook on Low for about 5-6 hours.
  • About 30 minutes before the end of cooking, carefully remove the ham and brush on (with a pastry brush), or smooth over (with a spatula), the honey. This is optional, but does give a nice glaze and helps to seal in the flavour. Replace the ham, so it can cook for the last half hour.

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