This is a recipe which has been doing the rounds for a while in some form or other and in the spirit of trying to use my slow cooker more often, I thought I would give my own version a try.
I took some pictures this time too, although I need to work on them at least you can see what I’m talking about unlike the lasagne!
Bottle of cola (any brand will do)
1tsp ground ginger
1tbsp soy sauce
2 tbsp golden caster sugar
4 tbsp honey
1 red onion
(any other veg you like roasted)
I believe that generally, gammon joints can be quite salty so before you pop your joint into the slow cooker boil it in a pan for 5-10 minutes to get rid of the salt. You don’t have to do this part but as I was cooking for the kids, I try to avoid using salt where possible so wanted to make sure.
Put the joint into your slow cooker and pour the bottle of cola in until it covers the meat. I needed to use a 2 litre bottle to cover mine.
Cook on low for 8 hours.
Just before the gammon is cooked, peel and boil your potatoes for 15 minutes until slightly softened. Prepare your carrots and onion.
Once the gammon is cooked, remove it from the slow cooker and allow it to cool a little whilst your prepare the glaze.
Preheat your oven to 170c (fan oven)
Make the glaze by mixing the ginger, soy sauce, mustard, sugar and honey together. If it’s too thick you might want to use a little bit of the liquid leftover in your slow cooker.
Score the gammon in a check pattern, making sure each cut is around 1cm deep. Do this all the way around.
Place in a roasting tin and brush the glaze all around the joint. Make sure you save some of the glaze back for your potatoes and vegetables.
Place the vegetables around the joint and cover with the remaining glaze.
Cook for around 25-30 minutes. Check on the gammon halfway through your cooking time; you might need to reglaze the meat with the juices surrounding it.
Remove from the oven, slice up your gammon and serve.