This Slow Cooker Gammon (or ham) with Pineapple and Rum Glaze is perfect for any occasion, from holiday meals to simple family dinners. The gammon cooks slowly, soaking up the natural sweetness of pineapple. The rum adds a beautiful and rich glaze.
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Gammon is a cut of pork that comes from the hind leg of the pig. It's often cured using either a wet or dry method, and it is especially popular in the UK. It is what North Americans refer to as "ham". In England, the word gammon comes from the French word jambon (ham), which comes from the Latin word gamba (leg). In the United States, ham came from Old English and was influenced by Dutch (Hamme) and German (Hamme).
Cooking gammon in a slow cooker is an excellent way to ensure it remains moist, tender, and flavorful. Like the Slow Cooker Turkey Curry and these Slow Cooker Sweet Duck Legs, the low and slow cooking method allows the fat to break down and infuse the meat with rich flavors. This method is incredibly convenient, especially for those who prefer a set-it-and-forget-it approach, as it requires little active preparation.
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Ingredients
- Gammon joint (or ham): The star of the dish! You'll want a 3–4 lb (1.5–2 kg) joint for optimal flavor and tenderness. Bone-in gammon or ham adds more flavor during cooking. If you're using a boneless cut, it will cook faster and may be slightly less flavorful but still delicious - more on that below.
- Pineapple: Like in this Cinnamon Pineapple and Beef Appetizer, fresh pineapple adds a natural sweetness that pairs perfectly with the savory meat. We'll also use pineapple juice to help infuse the gammon with more fruity sweetness while it's slow cooking.
- Carrots and onions: These vegetables add an aromatic base and natural sweetness to the cooking liquid.
- The glaze: We'll use rum (or brandy) to make a rich, warm glaze that brings out the pineapple's sweetness. Honey will balance the flavors and create a golden caramelized finish, while Dijon mustard adds a bit of tang and spice. Coconut sugar will add extra sweetness and help with deeper caramelization.
see the recipe card at the end of this post for the full ingredient list and quantities
Bone in vs. boneless ham
Bone-in gammon is richer in flavor and retains more moisture, which is ideal for traditional or festive meals. It can be harder to carve though and takes up more space in the slow cooker. Boneless gammon cooks faster, it's easier to slice and fits neatly in slow cookers, but may lack some of the flavor and moisture of bone-in. Overall, choose bone-in for depth of flavor and for stock-making, or boneless for convenience.
Also, keep in mind that bone-in gammon takes about 10-15 minutes longer per 2 pounds (about 1 kilogram) to cook than boneless gammon.
Substitutions and variations
- Pork Leg: Use pork shoulder for a different cut of pork.
- Pineapple: If you prefer a less sweet option, fresh apples (cut into chunks) can provide a mild sweetness and balance well with the pork. I use grated fresh apple with beef in this Slow Cooker Beef Mince Recipe; the sweet and savory flavors just work so well together.
- Rum/Brandy: Whiskey or bourbon adds a similar flavor. For a non-alcoholic option with a fruity, tangy twist, you can add apple cider instead.
- Honey: Maple syrup would add a more earthy sweetness and pair well with pineapple. You may also like to use agave syrup for a milder alternative.
- Add cinnamon or nutmeg: For a cozy, fall-inspired twist similar to this Pumpkin Spice Bundt Cake (with cranberry sauce), add about ¼ teaspoon of cinnamon or nutmeg to the glaze mixture or sprinkle a little into the slow cooker along with the other ingredients.
- Add a smoky/spicy kick: Add a pinch of cayenne pepper, chili flakes, or hot sauce to the glaze for a spicy kick. This will contrast nicely with the sweetness of the pineapple.
Preparation
STEP 1: Assemble Ingredients
Place the gammon in the slow cooker, sprinkle both sides with salt, and add the onions, carrots, crushed coriander seeds, bay leaf, and fresh pineapple chunks. Pour the pineapple juice over the gammon until it covers about half to two-thirds of the meat.
STEP 2: Slow Cook the Gammon
Cover and cook the gammon on low for 7 hours until the gammon is tender and easily pulls apart with a fork.
STEP 3: Prepare the glaze
Preheat your oven to 400°F (200°C). Meanwhile, in a small saucepan, combine the honey, Dijon mustard, brown sugar, rum or brandy, and 1 tablespoon of pineapple juice. Bring to a simmer over medium heat, and cook for about 5 minutes until the glaze thickens and becomes syrupy.
STEP 4: Roast the Gammon
Once the gammon is cooked, remove it from the slow cooker and transfer it to a roasting dish or parchment paper-lined baking dish. Brush it generously with the glaze. and roast in the preheated oven for 15 minutes, basting halfway through until the gammon is beautifully caramelized.
Top Tips
- Ensure there is enough liquid (like pineapple juice or a mix of water and juice) to create steam in the slow cooker and keep the meat moist. The gammon should not be fully submerged but should be sitting in a little liquid.
- For a perfectly cooked gammon, use a meat thermometer. The internal temperature should reach about 180°F (82°C) for a tender, pull-apart texture.
- Once the gammon is done, let it rest for 10–15 minutes before slicing. This allows the juices to redistribute throughout the meat.
- After you remove the gammon from the slow cooker, don’t throw away the cooking liquid! You can reduce it on the stove to create a flavorful sauce or gravy to serve over the gammon.
- The flavors often deepen if made ahead, so you can prepare the gammon a day before and reheat it. Just keep the glaze separate and brush it on before serving for a fresh, glossy finish.
Frequently Asked Questions
Slow cooking generally makes meat more tender, but if left for too long, even in a slow cooker, it can result in the meat becoming dry or stringy. This is especially true if there isn't enough liquid to keep it moist, or if the heat is set too high.
Leftover slow-cooked gammon can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, you can warm it gently in the microwave or in a covered dish in the oven with a bit of liquid to keep it moist.
Yes, you can freeze cooked gammon. After it’s fully cooled, slice it or leave it whole and wrap it tightly in plastic wrap or foil before placing it in a freezer-safe bag or container. It can be stored in the freezer for up to 2-3 months. When ready to use, thaw it in the fridge overnight and reheat as desired.
Yes, you can. If you prefer to cook your gammon in the oven, preheat the oven to 325°F (160°C). Roast the gammon in a roasting pan covered with foil for 2-3 hours, basting with the glaze every 30 minutes. The meat will be tender and flavorful, though it won’t have the same slow-cooked melt-in-your-mouth texture as it would in the slow cooker.
Serving suggestions
Creamy mashed potatoes are a classic pairing with gammon. Pour some reduced cooking liquid over the mashed potatoes and gammon! This Turmeric Couscous Salad Recipe is perfect side dish to balance the richness of the gammon. Serve the gammon over a bed of rice or on the side, with crispy Oven Roasted Potato Cubes. For an extra touch, pineapple rings, fresh herbs like rosemary or sage, or even crushed nuts (like pecans or almonds) can be used as garnishes.
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Recipe
Slow Cooker Gammon
Ingredients
- 3-4 pounds gammon joint (ham, or pork leg) uncured, raw
- 2 onions peeled and quartered
- 2 carrots peeled and roughly chopped
- 1 bay leaf
- 1 teaspoon coriander seeds Lightly crush the seeds with a mortar and pestle to release more of their aroma and flavor
- 1.5 teaspoons salt
- 1 cup pineapple chunks fresh or canned, drained
- 2 cups pineapple juice from the canned pineapple or fresh
For the glaze:
- 3 tablespoons honey
- 1 tablespoon pineapple juice from the canned pineapple or fresh
- 2 talespoons dark rum or brandy
- 2 teaspoons Dijon mustard
- 1 tablespoon coconut sugar or brown sugar
Instructions
- Place the gammon in the slow cooker, season both sides with salt, and add the onions, carrots, bay leaf, coriander seeds, and fresh pineapple chunks. Pour the pineapple juice over the gammon until it covers about half of the gammon.3-4 pounds gammon joint (ham, or pork leg), 2 onions, 2 carrots, 1 bay leaf, 1 teaspoon coriander seeds, 1.5 teaspoons salt, 1 cup pineapple chunks, 2 cups pineapple juice
- Cover and cook the gammon on low for 7 hours, until it is tender and easily pulls apart with a fork.
- Preheat your oven to 400°F (200°C) and line a bakig sheet with parchment paper.
- While the oven is preheating, in a small saucepan, combine the honey, Dijon mustard, pineapple juice, rum or brandy and coconut sugar. Bring to a simmer over medium heat, and cook for about 5 minutes until the glaze thickens and becomes syrupy.3 tablespoons honey, 1 tablespoon pineapple juice, 2 talespoons dark rum, 2 teaspoons Dijon mustard, 1 tablespoon coconut sugar
- Once the gammon is cooked, remove it from the slow cooker and transfer it to the parchment paper lined bakig dish (or roasting dish). You can, optionally, score the fat.
- Brush it generously with the glaze. and roast in the preheated oven for 15 minutes, basting halfway through until the gammon is beautifully caramelized.
Notes
- Ensure there is enough liquid (like pineapple juice or a mix of water and juice) to create steam in the slow cooker and keep the meat moist. The gammon should not be fully submerged but should be sitting in a little liquid.
- For a perfectly cooked gammon, use a meat thermometer. The internal temperature should reach about 180°F (82°C) for a tender, pull-apart texture.
- Once the gammon is done, let it rest for 10–15 minutes before slicing. This allows the juices to redistribute throughout the meat.
- After you remove the gammon from the slow cooker, don’t throw away the cooking liquid! You can reduce it on the stove to create a flavorful sauce or gravy to serve over the gammon.
- The flavors often deepen if made ahead, so you can prepare the gammon a day before and reheat it. Just keep the glaze separate and brush it on before serving for a fresh, glossy finish.
- Coconut sugar may not dissolve as smoothly as brown sugar, but this is usually not a problem in a cooked glaze.
- Since coconut sugar is slightly less sweet than brown sugar, you might want to taste and adjust the sweetness of the glaze, especially if the pineapple isn't very sweet.
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