Cooking gammon in a slow cooker using only water is one of the easiest and most effective ways to achieve tender, juicy results with minimal effort. This method is perfect for anyone looking to create a flavorful meal without the need for complex ingredients or elaborate preparation. By simply allowing the gammon joint to simmer gently for several hours, you unlock its rich flavor while keeping the texture moist and succulent. Whether you’re planning to serve it hot with vegetables or slice it cold for sandwiches, slow cooker gammon in water delivers on both convenience and taste.
What is Gammon?
Gammon is a cut of pork taken from the hind leg of a pig, and it’s cured in a similar way to bacon. When cooked, gammon becomes what we commonly know as ham. It is a versatile and traditional favorite across the UK and Ireland, often served during holidays, Sunday dinners, or as part of a hearty breakfast. One of the simplest and most traditional cooking methods is to boil it gently, and a slow cooker offers a modern, hands-off approach to this classic technique.
Why Use Water for Slow Cooker Gammon?
Using water in the slow cooker to cook gammon serves several purposes. Firstly, it helps draw out some of the salt from the curing process, especially important if you’re using an uncooked or heavily salted joint. Secondly, water acts as a consistent heat conductor, enveloping the meat and helping it to cook evenly over time. Lastly, it provides a neutral cooking medium that lets the natural flavors of the pork shine through, especially if you plan to use the gammon in other dishes later.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Here’s what you’ll need to make slow cooker gammon in water:
- 1 unsmoked gammon joint (approximately 1.5 to 2 kilograms)
- Cold water, enough to fully cover the meat
- Optional aromatics (such as onion, bay leaves, or black peppercorns)
Preparation Steps
Step 1: Rinse the Gammon
Before placing the gammon into the slow cooker, it’s advisable to rinse it under cold running water. This helps remove excess brine and surface salt. Some people prefer to soak the gammon in cold water for a few hours or overnight in the fridge, changing the water once or twice. This is particularly helpful if you are sensitive to salt or using a very salty cut.
Step 2: Place in Slow Cooker
Put the rinsed gammon joint into the slow cooker bowl. If you’re using optional aromatics like a halved onion or a couple of bay leaves, add them now. These subtle flavors will infuse the meat without overpowering its natural richness.
Step 3: Add Cold Water
Pour in enough cold water to fully cover the gammon joint. This ensures even cooking and helps reduce the overall saltiness of the final dish. Make sure your slow cooker is large enough to accommodate both the meat and the water without overflowing.
Step 4: Slow Cook
Set the slow cooker to low and cook for 8 to 10 hours. If you’re short on time, the high setting can be used for 4 to 5 hours, but low and slow yields the most tender results. The internal temperature of the gammon should reach at least 75°C (167°F) when checked with a meat thermometer.
Step 5: Optional Glaze and Roast
Once cooked, you can remove the gammon and allow it to rest slightly before serving. If you want a traditional glazed finish, remove the skin and score the fat in a diamond pattern. Apply a glaze made from honey, mustard, or brown sugar and bake in the oven at 200°C (400°F) for 2030 minutes until golden and caramelized.
Serving Suggestions
Slow cooker gammon cooked in water is incredibly versatile and can be used in numerous dishes. Here are a few ideas:
- Hot Main Course: Serve with mashed potatoes, steamed vegetables, and a parsley sauce.
- Cold Slices: Ideal for sandwiches, salads, or a charcuterie board.
- Breakfast: Pan-fried gammon slices with eggs and toast make for a hearty breakfast.
- Leftovers: Use in pasta, quiches, or soups for added flavor and protein.
Tips for Perfect Slow Cooker Gammon
Choose the Right Cut
Unsmoked gammon is usually preferred for slow cooker methods as it provides a cleaner flavor, but if you enjoy a deeper, woodier taste, smoked gammon can be used as well. Boneless joints are easier to slice, while bone-in cuts may offer more flavor.
Skimming and Degreasing
After cooking, the water will be infused with pork flavor and fat. If you plan to use the liquid as a base for soups or stews, consider skimming off the fat or letting it chill so the fat can be removed more easily.
Storage and Freezing
Cooked gammon can be stored in the refrigerator for up to 4 days in an airtight container. It also freezes well. Slice the gammon and wrap it tightly in cling film or freezer bags for use up to three months later.
Flavor Variations
Though water alone makes for a pure, clean flavor, you can enhance your gammon with a few additions:
- Vegetables: Add chopped carrots, celery, or leeks to the water for subtle sweetness.
- Spices: A few cloves, star anise, or cinnamon sticks can introduce a holiday feel.
- Stock or Apple Juice: Replace some of the water with unsalted stock or apple juice for a richer base.
Health Benefits
Gammon, when cooked without additional fats or sugars, can be a lean and protein-rich meat. Cooking it in water with minimal seasoning is one of the healthiest preparation methods. Removing excess salt through soaking and boiling also makes it suitable for more health-conscious diets.
Slow cooker gammon in water is a classic, foolproof method that results in moist, flavorful pork perfect for a wide range of meals. By using water as the cooking base, you allow the natural richness of the gammon to develop fully while creating a dish that’s both easy and adaptable. Whether you’re feeding a family, preparing for a holiday gathering, or simply stocking your fridge with convenient meal options, this technique provides delicious, no-fuss results every time.