How to cook gammon?

To some, snaffling a cold cut of ham from the fridge is one of the high points of the festive season – even a simply boiled joint is majestic in its hefty pink stature. Once glazed and studded in decorative cloves you have a real feast on your hands. And the best bit is that it just keeps on giving – even a small ham joint will keep a household in sandwiches for up to five days. There’s a reason this cola ham with maple glaze is one of our most popular recipes at Christmas time.

A gammon isn’t just for Christmas, either – it’s good investment all year round, from picnic season, to birthday parties and New Year’s Eve. Glaze it and watch the masses flock…

We’ve picked our favourite ways to serve ham, but first chef Caroline Hire explains a few things:

What’s the difference between ham and gammon?

“Both gammon and ham are cuts from the hind legs of a pig. Gammon is sold raw and ham is sold ready-to-eat,” says Caroline. “Gammon has been cured in the same way as bacon whereas ham has been dry-cured or cooked. Once you’ve cooked your gammon, it is then called ham.

“To make your Christmas ‘ham’ you’ll need to buy a gammon – choose, smoked or unsmoked, on or off the bone according to your recipe and preference.”

How to prepare a gammon joint

Soaking the gammon in water to remove saltiness is generally a thing of the past but check with your butcher or look at pack instructions to be sure.

  1. To start, weigh your meat to calculate cooking times. You’ll need to cook for 20 mins per 450g/1lb plus 20 mins.
  2. Put the meat in a large pan, cover with cold water and bring to the boil, adding any flavourings you may wish eg cinnamon, bay, peppercorns, coriander seeds and onion.
  3. Boil for half the calculated cooking time, periodically skimming and discarding any white froth that comes to the surface.
  4. Drain, reserving the stock if you like, leave to cool a little. Remove the top layer of skin, leaving a thin layer of fat around the meat.
  5. Place in a foil-lined roasting tin, cover with foil and bake for the remaining cooking time at 180C/fan 160C/gas 4. Twenty to thirty minutes before the end of cooking time, brush with the glaze of your choice – a mixture of maple syrup and coarse-grain mustard is good. Cook uncovered until the glaze is golden.
    Try Caroline’s ham recipe.

See this video guide for advice on how to glaze and roast a ham:

Our favourite ways to cook gammon and ham:

Use membrillo for sweet spice

This Christmas ham recipe uses sweet and sticky quince paste, or ‘membrillo’. It also uses the time-honoured method of studding your joint with cloves. It’s simple enough – score the skin with a diamond pattern then pierce the centre of each diamond with a clove.

Spiced Christmas gammon with membrillo glaze

Slow cook for texture

Bypass the pre-boiling stage and use an all-in-one slow cooking method. This tropical-tinged gammon recipe uses treacle, pineapple juice and allspice, slowly cooked in the oven for four hours until butter soft.

Slow-baked sticky gammon

Try a sticky cola glaze

Cook your gammon in a couple of litres of cola to really ramp up the stickiness. Once you’ve boiled the joint in its soda bath, drain and transfer into a roasting tin and glaze with a maple mustard mix.

Cola ham with maple & mustard glaze

Slow cooker cola gammon

Use seasonal fruit

The secret to this picture-perfect ham is slow-roasting it in a foil parcel in a spiced apple juice bath. The steamy environment allows the flavours to mingle in a dreamy milieu. The whole thing is finished off with a maple glaze, whole baked apples and golden (yes, golden) star anise.

Sticky maple-glazed ham with baked apple sauce

Our favourite ways to serve gammon and ham:

Classic pub grub

Who would turn their nose up at a traditional plate of gammon and mash? It’s ideal for the post-Christmas period when everyone’s a little gravied-out, and makes a great simple supper all year round. The salty ham is paired perfectly with sweet apple and a punchy celeriac mash.

Gammon steaks with leek & celeriac mash

Potted ham

This one is perfect for when you have a chunk of ham left over. Shred it into stringy strips then pour over clarified butter. The set yellow top layer is a traditional preserving seal for meat and fish.

Potted ham

Add to soup

Pea and ham is one of the greatest soup combinations. Our bright green version adds the shredded ham as a garnish to finish. To get a really rich flavour, retain any cooking liquor from homemade ham and use it as a stock.

Pea & ham soup

Warming winter pies

This sensational chunky pie utilises festive leftovers in fine fashion. Combine your ham with cranberries, pistachios and warm Christmas flavours like nutmeg, mace and sage. It requires homemade hot water crust pastry, so it’s one for a long kitchen session.

Four & twenty chicken & ham pie

Soft soufflé omelette

Whisks at the ready. Give your omelette the soufflé effect to add a touch of refinement to a brunch table. But not too much – this version with leftover ham is best served with baked beans.

Cheese & ham souffléd omelette

Try one of our other Christmas ham recipes and find out what to do with your leftovers.

Are you partial to a homemade ham? Share your recipe with us below…


Boneless gammon joint

Gammon comes from the hind leg of a pig after it has been cured in a dry-rub or brined.

Choose from our selection of unsmoked and smoked gammon joints including free range gammon at Waitrose & Partners. When buying a gammon joint allow 150-170g per person.

Serving suggestions:

A gammon joint can be cooked by boiling or a combination of boiling and baking. Cooked gammon can be served hot, traditionally with parsley sauce or a sweet cranberry and port relish. It’s also equally as delicious cold as part of a buffet with a selection of meats and chutneys or satisfyingly sandwiched between rounds of bloomer bread.

To store:

Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

How to cook gammon joints:

— To boil a gammon joint: place it in a pan and cover with cold water, add cloves, black peppercorns or bay leaves to flavour if required.

– Bring the water to the boil, when the water boils, reduce the heat, cover and simmer for 20 minutes per 450g plus 20 minutes or until thoroughly cooked.

– To boil and bake a joint (this gives an attractive glazed finish to the fat): boil as above for half the cooking time, drain the joint and wrap well in foil and place in a roasting tin.

– Bake for the remainder of the cooking time in a preheated oven at 180°C, gas mark 4 until thoroughly cooked.

– If a glazed finish is required: increase the oven temperature to 220°C, gas mark 7. Thirty minutes before the end of the cooking time, remove the joint from the oven and open the foil, remove the rind and score the fat into a diamond pattern. Stud the fat with cloves and sprinkle with brown sugar or brush with a mixture of 4 tbsp marmalade and 5 tbsp clear hone. Return the joint to the oven and cook for the remaining cooking time, until the fat is a golden brown colour.

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A classic British centrepiece, one we would usually splash out on at Christmas but really, we can be cooking gammon all year round. Think how perfect freshly roasted gammon would be alfresco at a picnic with some fizz, or thrown between two pieces of bread with coleslaw strewn inside. Either way, it’s a delicious meat that should be savoured and cooked well. Don’t be scared when it comes to cooking up a whole joint of gammon, it will be so worth it once you have followed our simple steps!

Simmer low and slow

Starting off with prepping your ham, many will initially simmer it in water and spices to ensure the gammon is not too salty when it comes to eating it. When simmering in a large pan, keep it on a gentle heat and make sure you keep an eye on it so it doesn’t start to boil. If you boil your ham it will be tough and tight when you come to eat it, which is not so pleasant!

Add a rub for extra flavour

This step is vital to ensure your gammon joint is as tasty as it can be! Gammon can be accompanied by a variety of rubs, flavours and glazes. Once simmered, add marmalade for a sticky and zesty outer coating, or rub with chilli, coriander seeds, cumin seeds and mustard powder for an ultra spice fuelled kick.

Remember to baste

To stop your gammon from drying out in the oven, or your glaze from burning due to the high sugar content, bring your gammon out and baste every 15-20 minutes to ensure it keeps moist and juicy!

To stud or not to stud?

Traditionally we would stud our gammon with whole cloves over the top for decoration – sure it makes the gammon joint look amazing as a centrepiece, but who realistically wants to eat a whole clove? They can be pretty pungent! Opt out of the clove studding and take more time for the glazing and rubbing – it will be so worth it.

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Here’s a few ideas of delicious glazes and rubs that will pair perfectly with that salty, meaty gammon:

  1. Ginger beer & tangerine ham.
  2. Brown sugar & mustard glaze.
  3. Honey glazed ham.
  4. Chilli & Christmas spiced ham.
  5. Maple & mustard.

Want to try it for yourself? Try our mouthwatering Slow Cooker Brown Sugar Glazed Ham.

Emilie Wade Emilie is a freelance news writer and regular contributor for Delish UK.

Crock-Pot ham simmers in maple syrup and brown sugar sauce for an easy and flavorful meal made in the slow cooker. Once the meat is ready, the sauce is reduced to a thick and syrupy glaze to brush on top. Perfect for holiday gatherings!

A holiday ham is an essential main course for special occasions. Using the slow cooker method frees up time because all that’s needed is to mix, add to the pot, and simmer. Plus there’s a bonus- there’s no need to share oven space while other parts of your feast are being prepared. In fact, this recipe is so easy, you don’t have to wait for a celebration to enjoy.

The beauty of preparing Crock-Pot ham is that the meat is already pre-cooked. The key is to gently reheat it so that the texture stays tender while infusing a boost of sweet spices. A mixture of maple syrup, brown sugar, pineapple juice, mustard, cinnamon, nutmeg, and cloves creates a candied sauce that is later reduced to a syrupy glaze.

How to cook ham in a Crock-Pot

  • Combine maple syrup, pineapple juice, brown sugar, mustard, and spices.
  • Add ham and sauce to the slow cooker.
  • Cook on “Low” setting for 3 to 4 hours.
  • Rest ham for 15 minutes.
  • Add sauce left in the slow cooker to a medium saute pan.
  • Simmer and reduce the sauce over medium-high until thickened.
  • Brush the glaze over the ham two times.
  • Cut the ham into ¼-inch thick slices and serve warm.

What type of ham do you purchase for slow cooking?

A cured, uncured, or smoked ham can be used in a Crock Pot. The grocery store also provides the choice of unsliced boneless ham or spiral cut ham that is bone-in, which is the least processed. Avoid water-added ham as the flavor is greatly diluted. It’s really up to you for the presentation.

I use a 5-pound uncured boneless ham that fits perfectly in my 6-quart sized Crock-Pot. I like that it’s really easy to cut, but the only downside is the sauce doesn’t seep into the meat like it would when pre-sliced. That’s okay, I brush a little extra glaze on right before serving.

How much ham do you buy per person?

It can be a little unpredictable how much each person might eat. To be on the safe side you can use this formula for feeding guests at a holiday dinner:

  • Boneless ham: ½ pound
  • Bone-in ham: ¾ to 1 pound

This is a good estimate if the ham is the main entree. With a 5-pound boneless ham, I was able to get 20, ¼-inch thick hearty slices. This would feed 8 to 10 people if they have 2 slices each. For a bone-in ham, you would then need between a 6 ¼ to 7 ½ pound ham.

What other ingredients do you add to the ham as it cooks?

To warm the ham in the slow cooker and keep it moist, a spiced maple sauce is added. Maple syrup and brown sugar give a deep molasses flavor. Some pineapple juice and Dijon mustard add some tartness to balance the sweeteners.

A combination of cinnamon, nutmeg, and cloves adds that cozy Christmas aroma and punch of flavor to the glaze. I figure no more salt is necessary because some will infuse into the liquid from the ham as it simmers. For a spicier taste, some freshly cracked black pepper or ginger (fresh or ground) are great additions.

How long do you cook ham in a Crock-Pot?

The ham is ready when it reaches an internal temperature between 135 to 140ºF (57 to 60ºC). Remember, the goal is to rewarm and not overcook. For a 5-pound boneless ham, it will take 3 ½ hours on “Low” heat in the slow cooker. Spiral cut or larger cuts may need an additional 1 to 2 hours depending on the size.

Sometimes it takes longer for the bone inside the ham to heat, and the surrounding protein. The best indicator for doneness is using an instant-read thermometer to check the temperature every 30 minutes after the minimum recommended cook time. Transfer the meat to a cutting board and allow to rest as you make the glaze.

How do you make a glaze for the ham?

The flavorful sauce that remains at the bottom of the vessel is sweet, savory, and full of spices. Don’t let it go to waste! Simply reduce the sauce by boiling off excess moisture. This concentrates the sugar solids, creating a luscious, and sticky glaze.

Apply the glaze with a basting brush over the ham and it will cling to the surface, creating a mouth-watering crust. Serve the extra glaze warm on the side. I made sure to have extra for you because it’s so good.

What do you serve with the ham?

  • Fluffy mashed potatoes
  • Roasted Brussels Sprouts
  • Green bean casserole

If you have any leftover ham, use it the next day in a breakfast casserole, eggs benedict, or add it to fried rice to make it a little more exciting.

More holiday recipes

  • Deviled Eggs
  • Pineapple Upside-Down Cake
  • Scalloped Potatoes

View all Holiday recipes

If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!

Why you should rest the ham before slicing

After hours of reheating in the slow cooker, resting meat gives the muscle proteins a moment to relax and hold on to more moisture before carving. There is also carryover cooking that happens that ensures the meat is warmed to the center without risking overcooking.

4.37 from 11 votes

Crock-Pot Ham

Crock-Pot ham simmers in maple syrup and brown sugar sauce for an easy and flavorful meal made in the slow cooker. Perfect for holiday gatherings! Prep Time10 mins Cook Time4 hrs Total Time4 hrs 10 mins Course: Entree Cuisine: American Servings: 10 people Calories: 573kcal Author: Jessica Gavin


  • 5 pounds ham, (2.25kg) fully cooked, boneless or spiral cut
  • 1 cup pure maple syrup, (240ml)
  • 1 cup pineapple juice, (240ml)
  • ¼ cup dark brown sugar, (40g, 1 ¼ ounce)
  • 2 tablespoons Dijon mustard, (30ml)
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon cloves, optional


  • Whisk together maple syrup, pineapple juice, brown sugar, mustard, cinnamon, nutmeg, and cloves in a medium-sized bowl.
  • Pour half of the sauce mixture into a 6-quart slow cooker.
  • Place ham cut side down in the slow cooker.
  • Pour the rest of the sauce over the ham. For spiralized ham place slices facing up.
  • Cover and cook for 3 to 4 hours on “Low” setting, or until the internal temperature of the ham reaches between 135 to 140ºF (57 to 60ºC). Cook time will depend on the size of the ham.
  • Transfer ham to a cutting board, cover with foil and allow to rest for 15 minutes.
  • Add the juices and sauce at the bottom of the slow cooker to a medium-sized saute pan. Cook over medium-high heat so that the sauce bubbles. Stir occasionally, until the mixture thickens, and reduced to 1 cup, about 15 to 20 minutes.
  • Brush some of the glaze over the round side of the ham. Allow glaze to set for 5 minutes, then brush another layer of glaze on the top.
  • Cut the ham into 1/4-inch thick slices.
  • Serve the ham with warm glaze on the side.


  • Brown sugar can be substituted for more maple syrup, honey, orange marmalade, or apple jelly.
  • Spiral cut ham can be used instead of whole boneless ham.
  • For larger ham roasts, increase cooking time to about 4 to 5 hours for a 7 to 10-pound cut. If the ham does not fit into the slow cooker trim off the sides.
  • For a 6-quart slow cooker, about a 5 to 7-pound ham works best.
  • How much ham is needed per person: ½ pound ham for boneless, ¾ to 1 pound for bone-in. For 10 guests, you would need a 5-pound boneless ham, or around 10-pound bone-in ham.
  • 1 Serving: 1/2 pound ham

Nutrition Facts Crock-Pot Ham Amount Per Serving Calories 573 Calories from Fat 342 % Daily Value* Fat 38g58% Saturated Fat 13g65% Cholesterol 140mg47% Sodium 2709mg113% Potassium 674mg19% Carbohydrates 5g2% Sugar 4g4% Protein 49g98% Vitamin C 0.6mg1% Calcium 25mg3% Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.

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This super easy Crock Pot Ham Recipe is glazed with honey, brown sugar and apple cider then slow cooked to juicy perfection.

Whenever there is a big holiday dinner, we almost always serve a ham as well as some cheesy potatoes, fluffy rolls and of course some green beans. When I’m looking to save room in the oven, I always turn to my slow cooker for relief. It’s perfect for freeing up space in the oven, while still giving you a juicy ham that everyone will love.

How To Make Crock Pot Ham Recipe:

  • Start by coating your slow cooker with non stick spray.
  • Place your spiral cut ham into the slow cooker and coat the ham with the brown sugar. Drizzle the honey all over the top of the ham, then pour in the apple cider.
  • I like to add a few sprigs of fresh rosemary to give it a subtle taste of herbs.
  • Let the ham cook on low for about 3 to 4 hours.
  • Remove the ham, and reduce the liquid to brush over the top.

What Type of Ham To Cook in Slow Cooker?

There are a lot of different cuts of ham to choose, but my favorite is to use a spiral cut, picnic, bone-in ham. The ham should be pre-cooked, making it very easy to prepare for your big holiday feast.

Most of the ham you can buy at the store will come with a glaze packet or seasoning packet that you can use. Feel free to use my cooking method with the seasoning packet they provide, or toss their seasoning and use mine instead… it’s delicious and fresh without any preservatives.

Apple Cider or Apple Cider Vinegar?

There is a BIG difference between apple cider and apple cider vinegar. PLEASE make sure you are NOT using the vinegar for this recipe. You won’t like the end results.

If you are having a hard time finding apple cider, you can also use regular apple juice, just make sure it’s 100% apple juice.

Once the ham is to temperature transfer it to a platter and cover with foil to keep warm.

Scoop about 1 1/2 cups of the liquid from the slow cooker out and transfer to a small pot. Bring the mixture to a boil and cook until the sauce has reduced to about half. Brush the sauce over the ham for added flavor.

How To Serve Ham with a Bone:

  • I prefer to buy the bone-in ham because it adds extra flavor to the ham when cooked, plus the bone is great for cooking in soups!
  • Use a sharp knife to cut along-side the bone, carving around through the pre-cut slices.
  • Place the sliced ham on a serving platter and brush with more glaze if desired.
  • Wrap the bone up and place in the fridge or freezer until ready to use.

What To Serve With Ham?

Ham is great with just about anything, but here are a few of my absolute favorite side dishes.

  • Cheesy Scalloped Potatoes
  • Classic Macaroni Salad
  • Green Beans with Bacon and Almonds
  • Homemade Rolls

I’m sure this super easy Crockpot Ham Recipe will be a favorite of yours this Easter (or Thanksgiving or Christmas)!


Last updated on January 31, 2020 10:53 pm

Crock Pot Ham Recipe

This super easy Crock Pot Ham Recipe is glazed with honey, brown sugar and apple cider then slow cooked to juicy perfection.

  • Author: Shawn
  • Prep Time: 10 min
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 16 to 20 servings 1x
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: American

Scale 1x2x3x

  • 8 lb. bone-in, spiral cut picnic ham (precooked)
  • 1 cup brown sugar
  • 1/3 cup honey
  • 1 cup apple cider (or 100% apple juice)
  • 3 sprigs fresh rosemary
  1. Coat crock pot with nonstick spray and place ham, cut side down inside.
  2. Press the brown sugar all over the spiral cut portion of the ham then drizzle the honey over the top. Pour in the apple cider and add the rosemary around the ham.
  3. Cover and cook on low for 3 to 4 hours, or until internal temperature reaches 140 degrees F.*
  4. Transfer ham to a platter and cover with foil to keep warm. Meanwhile scoop out about 1 1/2 cups of the liquid from the crockpot and place in a small saucepan. Bring to a boil and cook until sauce is reduced to about half. Brush the ham with the reduced sauce. Slice and serve!

*If your ham is too tall for your crock pot, cover with foil and place lid of top to keep it down.

Keywords: Crockpot, Crock Pot, Slow Cooker, Ham, Bone-in, Easter


‘Tis the season for ham — but you know how sometimes you are cooking for a crowd and want to make a ham and a turkey? Or how sometimes you’re running last minute errands and won’t be home long enough to let a ham heat through in the oven before dinner time?

Never fear: Here’s how to make ham in a Crock-Pot! Your trusty slow cooker saves the day (yet again), leaving the oven free for other purposes.

I only make ham a couple of times a year, waiting for it to go on sale at the holidays (or on clearance after). Usually when I do, however, I use this slow cooker method; it makes even the super cheap shank ham (like the one I had here) taste great, but is also just gorgeous for spiral cut.

You’ll want to use a larger slow cooker for this recipe, and a 6-7 quart Crock-Pot will be optimal. Even though your ham may still be a bit too tall to fit nicely, never fear — I’ll show you what to do!

How to Make Ham in a Crock-Pot — An Easy Two-Ingredient Recipe


7-11 lb ham portion
Brown sugar


Add a thin layer of brown sugar to the bottom of your slow cooker. Place the ham on top of the brown sugar, cut side down. Sprinkle additional brown sugar across the top of the ham.

Cover the Crock-Pot. If the ham is too tall to fit completely inside, make a tinfoil hat for it by layering a couple of pieces of tinfoil across the top of your slow cooker and crimping around the edges to completely cover. Lay a dish towel on top of the foil to help keep it weighed down and prevent heat from escaping.

Cook ham on low for 5-6 hours. Flipping the ham over and basting halfway through will help prevent it from drying out on top, but it’s not strictly necessary.

That’s it! Carve your ham (reserving the ham bone to make broth for soup tomorrow — like this leftover ham soup with kale, maybe), trim fat, and serve.

Note: Two ingredients is really all you need for a tasty ham (and all I used here), but if you’d like you can either add in some canned pineapple, or make a brown sugar-mustard-honey glaze rather than using straight brown sugar. My ham here cooked for 5.5 hours and was perfectly done, but I did lose heat by opening the foil to flip it halfway through.

That was easy

There’s enough going on this season, so why make things more difficult than they have to be? Stick with simple, and simply enjoy your two ingredient slow cooker ham. 🙂

How to Make Ham in a Crock-Pot, printable recipe

5 from 1 vote How to Make Ham in a Crock-Pot Total Time 6 hrs Here’s how to make ham in a Crock-Pot! Your trusty slow cooker saves the day (yet again!), leaving the oven free for other purposes. Course: dinner Servings: 10 Author: Rachel Singer Ingredients

  • 7-11 lb ham portion
  • Brown sugar


  1. Add a thin layer of brown sugar to the bottom of your slow cooker. Place the ham on top of the brown sugar, cut side down. Sprinkle additional brown sugar across the top of the ham.
  2. Cover the Crock-Pot. If the ham is too tall to fit completely inside, make a tinfoil hat for it by layering a couple of pieces of tinfoil across the top of your slow cooker and crimping around the edges to completely cover. Lay a dish towel on top of the foil to help keep it weighed down and prevent heat from escaping.
  3. Cook ham on low for 5-6 hours. Flipping the ham over and basting halfway through will help prevent it from drying out on top, but it’s not strictly necessary.
  4. That’s it! Carve your ham (reserving the ham bone to make broth), trim fat, and serve.

Recipe Notes

Two ingredients is really all you need for a tasty ham (and all I used here), but if you’d like you can either add in some canned pineapple, or make a brown sugar-mustard-honey glaze rather than using straight brown sugar. My ham here cooked for 5.5 hours and was perfectly done, but I did lose heat by opening the foil to flip it halfway through.

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Slow-cooked ham


  1. Preheat the oven to 250C/230C Fan/Gas 9. Let your gammon come to room temperature.

  2. Line a large roasting tin with a layer of foil, and then sit a wire rack on top of this foil. Tear off a large piece of foil (big enough to wrap around the ham) and place this over the rack on the roasting tin. Tear off a second, large piece of foil and place on top, but in the opposite way to the first, so you have 4 corners of foil ready to wrap your ham in.

  3. Sit the gammon on the foil and then pour the black treacle over it, straight onto the rind, letting it run down both sides. Don’t worry too much about spreading it over the ham, as once it’s in the heat of the oven, it will coat the ham well enough.

  4. Now lift up the sides and ends of the first layer of foil and make a seal at the top, leaving some room around the gammon, then seal the ends. Then take up the other piece of foil and do the same: you are trying to create a good seal around the gammon, so pinch together any open gaps that remain. Finally, tear off another piece of foil and put over the top of the whole parcel, making sure it’s well sealed.

  5. Put carefully into the oven and let it cook for 30 minutes, then turn the oven down to 100C/80C Fan/Gas ¼ and leave for a further 12–24 hours.

  6. The following day, take the gammon out of the oven and open up the foil seal. It will have made some liquid, which you can reserve to moisten the carved meat later. Carefully lift the gammon out onto a board, remove the string and peel off the rind to leave a good layer of fat.

  7. Increase the oven temperature to 200C/180C Fan/Gas 6. Using a sharp knife, cut a diamond pattern in the fat layer, drawing lines one way and then the opposite way, about 2cm/¾in apart.

  8. Stud the centre of each diamond with a clove, then mix together the black treacle, demerara sugar and Dijon mustard in a bowl and spread over the fat on the ham. It will dribble off a bit, so just spoon it back over the gammon before putting back in the oven for 20 minutes, by which time the glaze will be burnished and blistered in the heat. Remove from the oven, and transfer to a board. Let it rest for 10–20 minutes before carving into thin slices.

Slow Roasted Honey Ham

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This slow roasted ham is naturally gluten free and makes for a brilliant festive feast. Perfect for that time between Christmas and New Year when you want to whip up dinner for friends and family without having to faff around in the kitchen for hours. You simply make the sticky marinade and then slow roast this ham joint for a few hours, resulting in perfect slow-cooked ham that falls apart into delicious melt-in-the-mouth chunks.

You can also do the first stage of the roasting the day before if needed, just add 15 minutes of cooking at 180C before you crank the oven up to 200C for the final 30 minutes of roasting with the marinade.

Slow Roasted Ham

  • 1.3kg gammon joint
  • A 400-500g tin of pineapples chunks in juice
  • 2 heaped tsp treacle
  • 4 heaped tsp honey
  • 1 heaped tsp wholegrain mustard
  • 2 heaped tsp brown sugar
  1. Preheat the oven to 150C (fan).
  2. Take a medium-sized casserole dish (with a lid) and place the gammon joint in the dish so that it fits quite snuggly, with a little room around the edge.
  3. Drain off the pineapple juice into a measuring jug, then top up with water so you have about 600ml liquid.
  4. Tuck the pineapple chunks around the gammon and pop and extras on top. Then, pour the juice and water into the casserole dish, covering the ham around 2/3 of the way up the dish.
  5. Pop the lid on the casserole dish and then place in the over to slow-cook for 4 hours at 150C. After two hours of cooking, turn the gammon and top up the water level slightly to stop it drying out.
  6. Take the gammon out of the casserole dish and place in a roasting pan – the pineapple chunks go on the bottom of the pan underneath the gammon and around the edges. The fat should be facing up – use a knife to gently criss-cross the fat, as this will help it crisp up during the final stage of roasting. Turn the oven up to 200C (fan). Save the ham juice in a jug, as you will need a little for the marinade and it makes a lovely sauce for serving.
  7. To make the marinade, mix the treacle, honey, mustard, brown sugar and 2 tsp of the juice from the ham. Smoother all over the ham and then the ham goes back into the oven for a final 30 minutes of roasting at 200C.
  8. Now the slow roasted ham is ready to serve. Pop it on a large serving plate with the pineapple heaped on one side. Using two forks to shred the slow roasted ham into rough chunks and then serve with the ham juice (heated) and trimmings of your choice. Try serving with potatoes and lots of veggies for a festive feast!

The slow roasted ham leftovers are also brilliant for sandwiches, salads and pea and ham soup in the following days…that is assuming your guests don’t gobble this tasty sticky ham all up!