Slow Cooker Gammon (Honey Glazed Ham)

5 from 1 vote

This slow cooker gammon, poached in apple cider, then glazed in honey mustard is a holiday treat the whole family will love.

Prep Time10

Cook Time4 10

Total Time4 20

Course: Main Course

Cuisine: British

Keyword: slow cooker gammon

Servings:

To a slow cooker add the apple cider, water, bay leaves and peppercorns together with the gammon joint. Make sure the liquid mostly covers the gammon. If not, add more water.
Cook the gammon on High for 4-5 hours or on Low for 6-7 hours depending on the size of gammon. Test the doneness by inserting the instant read thermometer in the centre of the joint. It should read 68C/155F. Remember that various brands of slow cookers vary, so testing the internal temperature of the meat is more accurate way to judge the doneness than hours passed.
Take it out of the slow cooker and let it cool slightly. Meanwhile preheat the oven to 200C/400F and mix the ingredients for the glaze.
When the gammon is cool enough to handle, cut off the string that was holding the joint together. Then carefully cut the pork skin off leaving a thin layer of fat underneath. With a knife score the fat in a diamond pattern, taking care not to cut through the meat. Brush the glaze on the gammon all over.
Set the glazed ham on a wire rack inside a roasting pan. The rack ensures that the bottom of the ham also gets caramelised. Cook for 15 minutes or until the glaze is caramelised. Take out of the oven and rest for at least 10 minutes before slicing.

To your Instant Pot add the apple cider, water, bay leaves and peppercorns together with the gammon joint. Cook on High Pressure for 23 minutes if using the same size joint. Otherwise, cook for 10 minutes per pound or 22 minutes per kilogram.
Once it's done, allow for a natural pressure release. Continue with the recipe from step 3.