Slow Cooker Gammon

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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.

Prep Time15

Cook Time7

Total Time7 15

Course: Dinner, Main Course

Cuisine: American, British

Servings: - 8

Calories: 403kcal

Author: Irina

Equipment

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

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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.

Nutrition