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Slow Cooker Cider Gammon, Leek and Carrot Bean Broth | DadTheFoodie

Slow Cooker Cider Gammon, Leek and Carrot Bean Broth recipe photograph

Instructions

If the gammon packaging advises soaking, soak it in cold water according to the packet instructions, then drain and pat dry. Remove any string or netting only if the joint is not being held together by it.
Heat the oil in a large frying pan over a medium-high heat. Brown the gammon on all sides for 5–7 minutes in total, then place it in the slow cooker.
Add the onion, carrots, leeks and garlic to the frying pan and cook for 3 minutes, stirring, until beginning to soften. Tip the vegetables into the slow cooker around the gammon.
Pour the cider and stock into the slow cooker. Stir in the mustard and black pepper, then add the thyme and bay leaf. The liquid does not need to cover the joint completely.
Cover and cook on low for 8 hours, or until the gammon is tender and cooked through. Follow the cooking guidance on the gammon packaging if it differs.
Lift the gammon onto a board, cover loosely with foil and rest for 10 minutes. Remove the thyme sprigs and bay leaf from the slow cooker.
Stir the butter beans into the broth, cover and cook on low for a further 20–30 minutes, until hot. If you prefer a thicker broth, stir in the cornflour mixture during this final cooking period.
Slice or shred the gammon and return it to the slow cooker, or divide it between bowls and ladle over the vegetables, beans and broth. Scatter with parsley and serve.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5-litre slow cooker
Large frying pan
Sharp knife
Chopping board
Measuring jug
Wooden spoon

Swaps and substitutions

unsmoked gammon joint → smoked gammon joint
The broth will have a stronger smoky flavour; use reduced-salt stock and taste before adding any extra seasoning.
butter beans → cannellini beans
Drain and rinse a 400 g tin before adding them near the end.
cider → alcohol-free cider
Use the same quantity for a family-friendly alcohol-free version.
Dijon mustard → wholegrain mustard
Use 2 teaspoons for a slightly coarser texture.

Storage and leftovers

Freezer friendly: Yes
Batch cooking: Suitable for batch cooking
Storage: Cool leftovers promptly, transfer them to a covered container and refrigerate within two hours. Keep refrigerated for up to 3 days. Freeze in suitable portions for up to 3 months. Defrost: Defrost a frozen portion in a covered container in the refrigerator overnight. Reheat it until piping hot throughout and use within 24 hours of complete defrosting.
Reheating: Defrost thoroughly in the refrigerator if frozen. Reheat in a saucepan over a medium heat, stirring occasionally, until piping hot throughout. You can also microwave individual portions in a covered microwave-safe bowl, stirring halfway through; do not reheat more than once.
Leftover ideas: Shred leftover gammon and use it in toasted sandwiches, a jacket potato filling or a quick omelette with some of the beans and vegetables.

Allergen information

Contains mustard. Check the stock and gammon labels for other allergens, including celery or sulphites.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

My private notes

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Recipe info

Prep time: 20 min
Cook time: 480 min
Servings: 4

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Ingredients

Recipe serves 4

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Cooking time may not change in direct proportion to serving size.

900 g unsmoked gammon joint
1 tablespoon rapeseed oil
1 large brown onion, finely sliced
3 large carrots, peeled and cut into thick slices
2 leeks, trimmed, washed and sliced
2 garlic cloves, finely chopped
500 ml dry or medium cider
300 ml reduced-salt chicken stock
2 teaspoons Dijon mustard
2 fresh thyme sprigs
1 bay leaf
400 g tin butter beans, drained and rinsed
2 tablespoons fresh parsley, chopped
1 teaspoon cornflour mixed with 2 tablespoons cold water, optional
¼ teaspoon black pepper

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Slow cooker

Tags: Slow cooker, Gammon, Pork, Leeks, Carrots, Butter beans, Cider recipes, Family dinner, Freezer friendly

Slow Cooker Cider Gammon, Leek and Carrot Bean Broth

Name: Slow Cooker Cider Gammon, Leek and Carrot Bean Broth
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 4 servings
Ingredients: 900 g unsmoked gammon joint; 1 tablespoon rapeseed oil; 1 large brown onion, finely sliced; 3 large carrots, peeled and cut into thick slices; 2 leeks, trimmed, washed and sliced; 2 garlic cloves, finely chopped; 500 ml dry or medium cider; 300 ml reduced-salt chicken stock; 2 teaspoons Dijon mustard; 2 fresh thyme sprigs; 1 bay leaf; 400 g tin butter beans, drained and rinsed; 2 tablespoons fresh parsley, chopped; 1 teaspoon cornflour mixed with 2 tablespoons cold water, optional; ¼ teaspoon black pepper

This slow cooker gammon broth combines tender pork, sweet carrots, soft leeks and butter beans in a light cider and mustard stock. Serve it in bowls with crusty bread or alongside buttery mashed potatoes for a warming family meal.

Prep: 20 min
Cook: 8 hrs
Total: 8 hr 20 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

3.5-litre slow cooker
Large frying pan
Sharp knife
Chopping board
Measuring jug
Wooden spoon

Ingredients

900 g unsmoked gammon joint
1 tablespoon rapeseed oil
1 large brown onion, finely sliced
3 large carrots, peeled and cut into thick slices
2 leeks, trimmed, washed and sliced
2 garlic cloves, finely chopped
500 ml dry or medium cider
300 ml reduced-salt chicken stock
2 teaspoons Dijon mustard
2 fresh thyme sprigs
1 bay leaf
400 g tin butter beans, drained and rinsed
2 tablespoons fresh parsley, chopped
1 teaspoon cornflour mixed with 2 tablespoons cold water, optional
¼ teaspoon black pepper

Substitutions

unsmoked gammon joint → smoked gammon joint (The broth will have a stronger smoky flavour; use reduced-salt stock and taste before adding any extra seasoning.)
butter beans → cannellini beans (Drain and rinse a 400 g tin before adding them near the end.)
cider → alcohol-free cider (Use the same quantity for a family-friendly alcohol-free version.)
Dijon mustard → wholegrain mustard (Use 2 teaspoons for a slightly coarser texture.)

Instructions

If the gammon packaging advises soaking, soak it in cold water according to the packet instructions, then drain and pat dry. Remove any string or netting only if the joint is not being held together by it.
Heat the oil in a large frying pan over a medium-high heat. Brown the gammon on all sides for 5–7 minutes in total, then place it in the slow cooker.
Add the onion, carrots, leeks and garlic to the frying pan and cook for 3 minutes, stirring, until beginning to soften. Tip the vegetables into the slow cooker around the gammon.
Pour the cider and stock into the slow cooker. Stir in the mustard and black pepper, then add the thyme and bay leaf. The liquid does not need to cover the joint completely.
Cover and cook on low for 8 hours, or until the gammon is tender and cooked through. Follow the cooking guidance on the gammon packaging if it differs.
Lift the gammon onto a board, cover loosely with foil and rest for 10 minutes. Remove the thyme sprigs and bay leaf from the slow cooker.
Stir the butter beans into the broth, cover and cook on low for a further 20–30 minutes, until hot. If you prefer a thicker broth, stir in the cornflour mixture during this final cooking period.
Slice or shred the gammon and return it to the slow cooker, or divide it between bowls and ladle over the vegetables, beans and broth. Scatter with parsley and serve.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly, transfer them to a covered container and refrigerate within two hours. Keep refrigerated for up to 3 days. Freeze in suitable portions for up to 3 months. Defrost: Defrost a frozen portion in a covered container in the refrigerator overnight. Reheat it until piping hot throughout and use within 24 hours of complete defrosting.

Defrost thoroughly in the refrigerator if frozen. Reheat in a saucepan over a medium heat, stirring occasionally, until piping hot throughout. You can also microwave individual portions in a covered microwave-safe bowl, stirring halfway through; do not reheat more than once.

Shred leftover gammon and use it in toasted sandwiches, a jacket potato filling or a quick omelette with some of the beans and vegetables.

Allergen information

Contains mustard. Check the stock and gammon labels for other allergens, including celery or sulphites.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Slow Cooker Cider Gammon, Leek and Carrot Bean Broth

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

Slow Cooker Cider Gammon, Leek and Carrot Bean Broth

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

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