Cooking A Gammon Joint in the Slow Cooker

Liz19 wrote:

How many tins of fruit do you use? or how much apple juice? How long do you cook the gammon for? Do you have to do anything to the gammon before putting it in the slow cooker? I am sorry if these seem like silly questions but I am a bit of a slow cooker novice!:)

Oooh, it's the how long is a piece of string question

Last piece of ham I did was 5kg+, so filled even the 6.5L MR slow cooker and I added enough apple juice so it was standing in about 1 - 1 1/2 inches of it. There's always a lot of juice comes out of meat so the level will rise. For an average family sized piece, I would probably use 1 large tin of apricot halves and top up the juice with either water or more apple juice, to about 1 inch. There's nothing stopping you using more fruit - if you want you can skewer the fruit to the meat with cocktail sticks so it doesn't fall off.

Cloves are an aquired taste so use as many as you want. I'm not that keen on them TBH.

Thanks ticklemouse. Do you rub it with honey as well as putting it in with the tinned fruit or instead of?

Many thanks ticklemouse. I will now give those ideas a try, not all at the same time though

Yes, I wouldn't use them with the big MR one but they're great to use if you're short of time with a smaller cooker, you can just throw in the meat with a jar of sauce and come home to a cooked meal.

Gammon is lovely done in the SC.

I do mine in apple juice,but others add herbs/seasonings of their choice and/or rub the joint with honey. I've used honey before.aslo apricots and their juice go nicely with gammon.

If it needs soaking first, then do as the butcher recommends, or if you are unsure (ie supermarket joint) then soak overnight and change the water a few times. Then I just place the joint in the SC and add about 1 inch or so of chosen liquid and leave it on slow all day, or even overnight. It will depend on how big your joint is.

HTH
TM