Slow cooker ham

Slow cooker ham

much less than thirty mins

How to cook ham in the slow cooker with zero work. Then get it in the oven, slathered in mustard, honey and sugar, to crisp up. Irresistible.

Every serving provides 348 kcal, 37g protein, 5g carbohydrates (of which 5g sugars), 20g body fat (of which six.5g saturates), 0g fibre and 4.7g salt.

less than 30 mins

Substances

  • one.6kg/3lb 8oz boneless, rolled smoked or unsmoked gammon
  • one onion, peeled and quartered
  • one tbsp English mustard
  • 1 tbsp clear honey
  • 2 tbsp demerara sugar

Put the gammon, onion and 100ml/3fl oz water in the slow cooker, cover with the lid and cook on lower for 6–8 hrs, or until the pork is completely cooked. The longer the gammon is cooked, the more like pulled ham it will turn into.

Eliminate the lid, lift the pork out of the slow cooker and onto a board, and leave it to stand for ten minutes, or till awesome ample to handle.

Preheat the oven to 220C/200C Fan/Gas 7. Really carefully, snip off the string and slide a knife, in a horizontal sawing movement, between the ham rind and fat, then lift off the rind, leaving a thin layer of excess fat on the meat. (You might need to do this in strips.)

Lightly score the ham unwanted fat with a knife in a crisscross pattern. Line a little roasting tin with a piece of foil, big sufficient to come up the sides of the tin. Location the ham on leading, excess fat-side up. If the ham is thinner one end than the other, prop the short end up with a wodge of crumpled kitchen foil, so the body fat is more horizontal – this will aid it brown a lot more evenly.

Combine the mustard, honey and sugar in a tiny bowl and spread it all over the ham body fat. Carry the foil in towards the ham to produce a bowl to catch any sticky juices. Bake the ham for 12–15 minutes, or till the excess fat is nicely browned.

Serve in slices, warm or cold.

Recipe Ideas

The cooking time in this recipe will give you slicing ham. If you would like a pulled pork type texture that brakes into strands, cook for 10 hours.

Joss Whedon

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