Slow cooker gammon in cola
Prep
10 mins
Cook
6 hrs
Servings
6
Difficulty
Hard
This slow cooker gammon in cola is one of my absolute favourite dishes to make when I want something impressive but honestly pretty fuss free. The beauty of cooking gammon this way is that you just dump everything in the slow cooker and let it do all the hard work for you, which means minimal prep and maximum flavour. The cola creates this gorgeous sweet glaze that caramelises beautifully, while the maple syrup and mustard add real depth. Plus, gammon is packed with protein to keep you satisfied, and the whole thing cooks away for six hours so you can basically forget about it until dinner time. It's comfort food that practically cooks itself.
Ella x
Ingredients
- 11.5-1.8kg unsmoked boneless gammon joint
- 2 lcola(not diet)
- 11 carrot peeled and chopped
- 11 onion peeled and quartered
- 1 stickcelery chopped
- 11 cinnamon stick
- ½ tbsppeppercorns
- 11 bay leaf
- 150 mlmaple syrup
- 2 tbspwholegrain mustard
- 2 tbspred wine vinegar
- 1 pinchof ground cloves or five-spice
Detail level
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
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