What To Know
- Score the skin of the gammon in a diamond pattern to allow the flavors to penetrate.
- Once the gammon is cooked, remove it from the slow cooker and place it on a wire rack over a baking sheet.
- It is not recommended to cook the gammon on high heat, as this can result in a tough and dry meat.
Indulge in the mouthwatering flavors of a tender and juicy slow cooker gammon joint. This comprehensive guide will lead you through every step of the process, ensuring a culinary masterpiece that will impress your family and guests.
Ingredients You’ll Need:
- 1 gammon joint (approx. 3-4 pounds)
- 1 onion, peeled and chopped
- 2 carrots, peeled and chopped
- 2 celery sticks, chopped
- 1 bay leaf
- 6 cloves
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1 tablespoon English mustard
- 1 teaspoon ground black pepper
- 1 cup water
Preparation:
1. Soak the Gammon: Soak the gammon joint overnight in cold water to remove excess salt.
2. Create a Flavorful Base: In the bottom of your slow cooker, place the chopped onion, carrots, and celery. Add the bay leaf and cloves for extra aroma.
3. Prepare the Gammon: Remove the gammon from the soaking water and pat it dry with paper towels. Score the skin of the gammon in a diamond pattern to allow the flavors to penetrate.
Seasoning the Gammon:
1. Sweet and Savory Rub: In a small bowl, combine the honey, brown sugar, English mustard, and black pepper. Mix well to create a flavorful rub.
2. Generous Application: Rub the mixture all over the surface of the gammon, ensuring it evenly coats the meat.
Cooking the Gammon:
1. Place in Slow Cooker: Place the seasoned gammon joint on top of the vegetable base in the slow cooker.
2. Add Water: Pour the water around the gammon, but not over it, as this can dilute the flavors.
3. Cooking Time: Set the slow cooker to low heat and cook for 6-8 hours, or until the internal temperature of the gammon reaches 160°F (71°C).
4. Check for Doneness: Insert a meat thermometer into the thickest part of the gammon to check if it has reached the desired internal temperature.
Glazing the Gammon:
1. Remove from Slow Cooker: Once the gammon is cooked, remove it from the slow cooker and place it on a wire rack over a baking sheet.
2. Prepare Glaze: In a small saucepan, combine honey, brown sugar, and mustard. Heat over medium heat until the glaze thickens.
3. Brush on Glaze: Brush the glaze liberally over the surface of the gammon.
4. Broil: Place the gammon under a preheated broiler for 5-10 minutes, or until the glaze is golden brown and bubbly.
Resting and Carving:
1. Rest: Allow the gammon to rest for 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful meat.
2. Carving: Using a sharp knife, carve the gammon into thin slices. Serve with your favorite sides, such as roasted potatoes, vegetables, or a tangy apple sauce.
Tips for a Perfect Slow Cooker Gammon Joint:
- Choose a Good Quality Gammon: Select a gammon joint that is well-marbled and has a good layer of fat. This will ensure a juicy and flavorful result.
- Don’t Overcrowd the Slow Cooker: Make sure there is enough space around the gammon for the heat to circulate properly. Overcrowding can lead to uneven cooking.
- Use a Meat Thermometer: To ensure the gammon is cooked to perfection, use a meat thermometer to check the internal temperature.
- Experiment with Spices: Feel free to adjust the spices and seasonings to your taste preferences. You can add herbs like thyme or rosemary, or a touch of cinnamon for a festive flavor.
- Make a Gravy: Use the juices from the slow cooker to make a delicious gravy. Simply strain the juices and thicken them with a cornstarch slurry.
What You Need to Know
Q: How long should I soak the gammon for?
A: The gammon should be soaked overnight or for at least 8 hours.
Q: What is the best way to score the skin?
A: Use a sharp knife to score the skin in a diamond pattern, about 1/2 inch deep.
Q: Can I cook the gammon on high heat?
A: It is not recommended to cook the gammon on high heat, as this can result in a tough and dry meat.
Q: What should I do if the glaze is too thick?
A: If the glaze is too thick, add a little water or apple juice to thin it out.
Q: How can I store leftover gammon?
A: Leftover gammon can be stored in an airtight container in the refrigerator for up to 3 days.
