How to cook a gammon joint in the slow cooker

A practical slow-cooker method for gammon, including liquid levels, doneness checks and finishing options.

A slow cooker is useful for a gammon joint because it provides gentle, moist heat while leaving the oven free. Start with a thawed joint that fits the cooker comfortably and follow both the appliance and pack instructions.

Ingredients for a simple joint

For an approximately 1.5kg boneless gammon, use one onion cut into wedges, one carrot, a bay leaf and water or a suitable low-salt stock. Gammon is cured, so it rarely needs extra salt. Ask whether soaking is recommended for your particular joint rather than assuming every gammon needs an overnight soak.

Set up the cooker

Remove packaging and any non-cooking wrapping. Put the vegetables underneath the joint and add the liquid level recommended by the appliance or recipe, without exceeding its maximum fill. Keep the lid on while cooking.

As a starting guide, a 1.5kg joint may take about 6–8 hours on low or 4–5 hours on high. Cooker performance and joint shape vary, so begin checking before the end. Use a clean thermometer in the thickest point: aim for 75°C for 30 seconds, or an equivalent safe combination.

Finish and serve

Lift the cooked joint carefully and rest before slicing. For a glaze, transfer to an ovenproof tray, remove the rind while leaving some fat, and finish under controlled oven heat. Do not let a sweet glaze scorch while you are setting the table.

Slice against the grain and serve with potatoes and vegetables. Reserve the cooking liquor only if its saltiness suits your soup or stock. It may be too salty to use undiluted.

Explore the Malpas Farm Shop range
Cheshire Oak Gammon Joint – Approx. 1.5kg
https://www.malpasfarmshop.co.uk/product-page/2kg-cheshire-oak-corner-gammon-joint

Illustrative serving or preparation suggestion. Presentation and accompaniments may vary.