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Slow Cooker Gammon with Mustard-Honey Glaze, Leeks and Carrots | DadTheFoodie

Slow Cooker Gammon with Mustard-Honey Glaze, Leeks and Carrots recipe photograph

Instructions

If the gammon is very salty, soak it in cold water for 1–2 hours, then drain and pat dry. Check the packet instructions first, as some joints do not need soaking.
Put the carrots, onion, garlic, thyme and bay leaves in the slow cooker. Stir the wholegrain mustard into the stock, then pour in the stock and cider or apple juice.
Place the gammon on top of the vegetables, fat-side up, and season with a little black pepper. Do not add salt. Cover with the lid.
Cook on low for 7 hours. After 5 hours, carefully lift the lid, scatter the leeks around the gammon and replace the lid so they cook for the final 2 hours.
Lift the gammon out and place it on a foil-lined baking tray. Remove the bay leaves. Mix the Dijon mustard, honey, brown sugar and oil, then brush it over the gammon.
If desired, grill the glazed gammon for 3–5 minutes until the coating is bubbling and lightly browned. Watch it closely because the honey can catch.
While the gammon rests for 10 minutes, strain the cooking liquor into a saucepan if you want a smooth gravy. Mix the cornflour with the cold water, whisk it into the hot liquor and simmer for 2–3 minutes until thickened. Alternatively, serve the vegetables and cooking liquor as they are.
Slice the gammon and serve with the leeks, carrots, gravy and mashed potatoes or boiled potatoes.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5 litre slow cooker
Foil-lined baking tray
Small saucepan
Small bowl for mixing cornflour

Swaps and substitutions

Dry cider → Cloudy apple juice
Use apple juice for a sweeter, alcohol-free cooking liquor.
Wholegrain mustard → English mustard
Use 1 tablespoon of English mustard for a sharper flavour.
Runny honey → Golden syrup
Use the same quantity, although the glaze will be slightly less floral.
Unsalted or reduced-salt stock → Water
Gammon is already salty, so avoid adding extra salt.

Storage and leftovers

Freezer friendly: Yes
Batch cooking: Suitable for batch cooking
Storage: Cool the gammon, vegetables and gravy promptly and refrigerate within two hours of cooking. Keep covered in the fridge for up to 3 days. Store the gammon separately from the vegetables if possible. Defrost: Defrost the gammon in its packaging on a tray in the fridge, allowing roughly 24 hours for a 1.2 kg joint. Use it within 24 hours of fully defrosting and do not put frozen gammon into the slow cooker.
Reheating: Reheat sliced gammon and vegetables in a covered dish in the oven or microwave, and heat the gravy in a saucepan or microwave. Reheat until piping hot throughout, stirring the gravy as needed, and only reheat once.
Leftover ideas: Use chilled slices in sandwiches with pickle, or chop the gammon into a potato hash with any leftover carrots and leeks. Add a spoonful of the mustard gravy when reheating to keep it moist.

Allergen information

Mustard is an allergen. Stock cubes can contain celery, wheat or other allergens, so check the label. Cider contains alcohol, although much cooks away; use apple juice for an alcohol-free version.

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: 420 min
Servings: 6

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Ingredients

Recipe serves 6

Adjust servings

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

1.2 kg unsmoked gammon joint, fully thawed if frozen
3 large carrots, peeled and cut into thick batons
1 large onion, sliced
2 large leeks, trimmed, washed and cut into 3 cm pieces
2 garlic cloves, finely chopped
500 ml reduced-salt chicken or vegetable stock, made with a stock cube
150 ml dry cider or cloudy apple juice
2 tablespoons wholegrain mustard
1 tablespoon Dijon mustard
1 tablespoon runny honey
1 tablespoon light brown sugar
1 teaspoon dried thyme
2 bay leaves
1 tablespoon cornflour
2 tablespoons cold water
1 teaspoon vegetable oil
1 pinch of black pepper

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Slow cooker

Tags: Slow cooker, Gammon, Pork, Family dinner, Midweek meal, Make ahead, Freezer friendly

Slow Cooker Gammon with Mustard-Honey Glaze, Leeks and Carrots

Name: Slow Cooker Gammon with Mustard-Honey Glaze, Leeks and Carrots
Prep time: 20 min
Cook time: 420 min
Total time: 440 min
Yield: 6 servings
Ingredients: 1.2 kg unsmoked gammon joint, fully thawed if frozen; 3 large carrots, peeled and cut into thick batons; 1 large onion, sliced; 2 large leeks, trimmed, washed and cut into 3 cm pieces; 2 garlic cloves, finely chopped; 500 ml reduced-salt chicken or vegetable stock, made with a stock cube; 150 ml dry cider or cloudy apple juice; 2 tablespoons wholegrain mustard; 1 tablespoon Dijon mustard; 1 tablespoon runny honey; 1 tablespoon light brown sugar; 1 teaspoon dried thyme; 2 bay leaves; 1 tablespoon cornflour; 2 tablespoons cold water; 1 teaspoon vegetable oil; 1 pinch of black pepper

A tender gammon joint cooks slowly over carrots, onion and leeks, with a savoury mustard cooking liquor to keep the meat moist. Finish it with a quick honey-mustard glaze for a family-friendly roast-style supper.

Prep: 20 min
Cook: 7 hrs
Total: 7 hr 20 min
Servings: 6

Equipment

Slow-cooker size: 3.5 litre

3.5 litre slow cooker
Foil-lined baking tray
Small saucepan
Small bowl for mixing cornflour

Ingredients

1.2 kg unsmoked gammon joint, fully thawed if frozen
3 large carrots, peeled and cut into thick batons
1 large onion, sliced
2 large leeks, trimmed, washed and cut into 3 cm pieces
2 garlic cloves, finely chopped
500 ml reduced-salt chicken or vegetable stock, made with a stock cube
150 ml dry cider or cloudy apple juice
2 tablespoons wholegrain mustard
1 tablespoon Dijon mustard
1 tablespoon runny honey
1 tablespoon light brown sugar
1 teaspoon dried thyme
2 bay leaves
1 tablespoon cornflour
2 tablespoons cold water
1 teaspoon vegetable oil
1 pinch of black pepper

Substitutions

Dry cider → Cloudy apple juice (Use apple juice for a sweeter, alcohol-free cooking liquor.)
Wholegrain mustard → English mustard (Use 1 tablespoon of English mustard for a sharper flavour.)
Runny honey → Golden syrup (Use the same quantity, although the glaze will be slightly less floral.)
Unsalted or reduced-salt stock → Water (Gammon is already salty, so avoid adding extra salt.)

Instructions

If the gammon is very salty, soak it in cold water for 1–2 hours, then drain and pat dry. Check the packet instructions first, as some joints do not need soaking.
Put the carrots, onion, garlic, thyme and bay leaves in the slow cooker. Stir the wholegrain mustard into the stock, then pour in the stock and cider or apple juice.
Place the gammon on top of the vegetables, fat-side up, and season with a little black pepper. Do not add salt. Cover with the lid.
Cook on low for 7 hours. After 5 hours, carefully lift the lid, scatter the leeks around the gammon and replace the lid so they cook for the final 2 hours.
Lift the gammon out and place it on a foil-lined baking tray. Remove the bay leaves. Mix the Dijon mustard, honey, brown sugar and oil, then brush it over the gammon.
If desired, grill the glazed gammon for 3–5 minutes until the coating is bubbling and lightly browned. Watch it closely because the honey can catch.
While the gammon rests for 10 minutes, strain the cooking liquor into a saucepan if you want a smooth gravy. Mix the cornflour with the cold water, whisk it into the hot liquor and simmer for 2–3 minutes until thickened. Alternatively, serve the vegetables and cooking liquor as they are.
Slice the gammon and serve with the leeks, carrots, gravy and mashed potatoes or boiled potatoes.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool the gammon, vegetables and gravy promptly and refrigerate within two hours of cooking. Keep covered in the fridge for up to 3 days. Store the gammon separately from the vegetables if possible. Defrost: Defrost the gammon in its packaging on a tray in the fridge, allowing roughly 24 hours for a 1.2 kg joint. Use it within 24 hours of fully defrosting and do not put frozen gammon into the slow cooker.

Reheat sliced gammon and vegetables in a covered dish in the oven or microwave, and heat the gravy in a saucepan or microwave. Reheat until piping hot throughout, stirring the gravy as needed, and only reheat once.

Use chilled slices in sandwiches with pickle, or chop the gammon into a potato hash with any leftover carrots and leeks. Add a spoonful of the mustard gravy when reheating to keep it moist.

Allergen information

Mustard is an allergen. Stock cubes can contain celery, wheat or other allergens, so check the label. Cider contains alcohol, although much cooks away; use apple juice for an alcohol-free version.

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

Slow Cooker Gammon with Mustard-Honey Glaze, Leeks and Carrots

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

Slow Cooker Gammon with Mustard-Honey Glaze, Leeks and Carrots

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

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