Slow cooker gammon with soy and ginger

Name: Slow cooker gammon with soy and ginger
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Yield: Serves 6-8
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

Portion size: Serves 6-8
Hands-on time 15 min, plus resting. Slow cooker time 4½-5 hours on low or 2½-3 hours on high
Difficulty: easy

Jess Meyer

Save

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.

Join Extradelicious to unlock Cook Mode

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

Join Extradelicious to unlock Cook Mode

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

Quick wins & tips

Next time Try using ham hock. The hock will have more of a shredded consistency and works well with bao buns or rice.

Easy swaps To make this recipe gluten free, replace the soy sauce with tamari and the shaoxing with dry sherry, and use a gluten-free hoisin sauce (such as Kikkoman).

Batch cook The cooked gammon will keep for up to 5 days in the fridge. When the cooked joint is cool, slice any leftover meat and freeze in individual portions for up to 3 months. Defrost in the fridge overnight.

Don’t waste it The cooking broth can be reused and will develop a deeper flavour. After cooking the gammon, strain the broth through a fine sieve into a clean pot. Bring to a rapid boil, remove from the heat and leave to cool to room temperature, then chill for at least 4 hours (or overnight). Skim the fat off the top, then decant the broth into a clean container. Chill if you’ll use it within a week, or freeze for up to 2 months. Use to poach chicken, duck or other cuts of pork.

Three great ways to serve your gammon
Bao buns (serves 3-4)
Heat 8 bao buns according to the pack instructions. Fill with slices of gammon, then top with shredded carrot, cucumber slices, spring onions, coriander leaves and chopped toasted peanuts. Add hoisin sauce and some sliced red chilli if you like.

Mango & rice noodle salad (serves 3-4)
Cook 200g vermicelli rice noodles according to the pack instructions, then refresh under cold water and drain. Put the noodles in a large bowl with 150-200g shredded gammon, 1 peeled and sliced mango and about 300g finely sliced raw veg (mix of red pepper, carrot, mangetout, spring onions and cucumber). In a separate bowl, whisk the juice of 2 limes, 2 tbsp fish sauce, 2 tsp brown sugar and 1 sliced bird’s eye chilli (optional).

Toss with the salad and a handful of mint, coriander and Thai (or regular) basil leaves, then sprinkle with toasted mixed seeds and serve with lime wedges.

Gammon & kimchi fried rice (serves 4)
Drain a 250g jar kimchi (spicy or mild) reserving the juice. Heat a glug of oil in a wok or heavy-based pan over a high heat. When the oil is hot, add the kimchi and stir-fry for 2 minutes until fragrant and starting to char. Add 300g diced gammon, 4 sliced spring onions, 500g cooked, cooled rice (or 2 x 250g packs ready-cooked rice) and the reserved juice. Stir-fry for 4-5 minutes until hot and the rice is a little toasted. Sprinkle with soy sauce, toasted sesame seeds and chopped spring onions, then top with a fried egg.

Cook smarter

To cook in the oven, heat it to 130ºC fan/gas 2. Add the ingredients to the casserole, then top up with enough water to cover the gammon. Cover with a circle of compostable baking paper slightly larger than the casserole (wet it slightly, then scrunch it up and fit on top). Put on the lid and cook for 3-3½ hours, turning halfway through. Shaoxing wine is a type of Chinese rice wine for cooking. Find it in the international food aisle of larger supermarkets, Asian supermarkets or online.