This slow cooker gammon joint, tender and suffused with Asian flavours, goes a long way. Serve with rice and greens, then use for quick bao buns or noodle salads – see the Tips section for ideas on how to use leftovers.
Take the scenic route to delicious meals with more of our slow cook recipes.
Ingredients
- 1.4-1.8kg free-range unsmoked gammon joint (boned and rolled)
- 200ml shaoxing rice wine (see Know-how)
- 200ml reduced salt soy sauce
- 75g soft brown sugar
- 60g fresh ginger, roughly sliced and bashed with the back of a chef’s knife
- 4 large garlic cloves, bashed
- 2 large banana shallots, halved lengthways
- 3 star anise
- 2 cinnamon sticks
- 2 pared strips orange zest
- 1 tbsp sesame oil
- Jasmine rice and stir-fried greens to serve (optional)
For the glaze
- 3 tbsp hoisin sauce
- 2 tbsp runny honey
- 1 tbsp mustard powder
You’ll also need
- Slow cooker (or casserole with tight fitting lid)
Useful to have
- Probe thermometer
Method
- Add all the ingredients (except those for the glaze) to your slow cooker. Top up with 1 litre water to cover the gammon and cook on low for 4½-5 hours or on high for 2½-3 hours – or until the internal temperature reads 68°C on a thermometer. Turn the gammon halfway through cooking if you like, but it’s not essential (see Know-how for how to cook in the oven).
- Heat the oven to 200ºC fan/gas 6. Remove the gammon from the cooking broth and put on a baking tray lined with foil. Mix together the glaze ingredients and brush all over the gammon. Cook the meat in the oven for 15 20 minutes, basting with the glaze 2-3 more times, until caramelised. Leave the gammon to rest for 30 minutes in a warm spot before slicing. Serve with rice and stir-fried greens, or in bao buns (see Tips).
Nutrition
- 338kcals Calories
- 12.8g (4.4g saturated) Fat
- 46.2g Protein
- 9.6g (8.5g sugars) Carbs
- trace fibre Fibre
- 5g Salt
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