Slow cooker gammon with soy and ginger
- July 2021
- Serves 6-8
- Hands-on time 15 min, plus resting. Slow cooker time 4½-5 hours on low or 2½-3 hours on high
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.
Take the scenic route to delicious meals with more of our slow cook recipes.
- 12.8g (4.4g saturated)
- 9.6g (8.5g sugars)
- trace fibre
- 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
- 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.
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.
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.
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