Slow Cooked Gammon Delight

Make your holiday feast unforgettable with this Slow Cooker Gammon with Maple Glaze, combining tender, slow-cooked meat with a sticky-sweet caramelized finish.

Perfect for Christmas or any cozy gathering, this gammon dish is rich in flavor and incredibly simple to prepare using your slow cooker.

What You’ll Need for This Maple-Glazed Masterpiece

• Unsmoked gammon joint (2 kg) – The star of the dish, it becomes meltingly tender after a long, slow cook.
• Clear apple juice (300 ml) – Adds a gentle fruitiness that balances the saltiness of the gammon.
• Amber pure maple syrup (50 ml) – Gives the final glaze a deep, golden sheen and rich, caramel-like sweetness.

How to Make Slow Cooker Gammon with Maple Glaze

Place your unsmoked gammon joint into a large slow cooker and pour in the apple juice to cover the base. Let it cook low and slow for 8–10 hours, or use the high setting for a quicker 5–6 hour option.

Once the meat is fork-tender, remove it from the slow cooker, pat the fat dry, and score the top in a diamond pattern. Drizzle with maple syrup and roast in a hot oven until burnished and bubbling. Rest briefly, then carve and serve.

Glaze Goals & Cooking Tips

To really make that maple glaze sing, don’t skip the scoring—it helps the syrup seep in and caramelize beautifully.

If your gammon has string or netting, remove it before baking to allow the glaze to coat evenly. For a bit more flair, try adding a pinch of ground cloves or a touch of Dijon mustard to the maple syrup before glazing.

For smaller joints, reduce the cooking time accordingly. A meat thermometer is your best friend—you’re aiming for 71°C (160°F) at the thickest part of the joint for safety and succulence.

Leftover Magic: Storing Your Slow Cooker Gammon

Let leftovers cool completely before storing. Wrap slices tightly in foil or airtight containers, and refrigerate for up to 3 days.

You can also freeze gammon in portions for up to 2 months. To reheat, defrost overnight in the fridge and gently warm in the oven or microwave, adding a splash of apple juice to maintain moisture.

This sweet and savory showstopper is bound to be a holiday favorite—and with a slow cooker doing the heavy lifting, it’s as easy as it is delicious.

Slow Cooker Gammon with Maple Glaze

A festive centrepiece ideal for Christmas gatherings, this slow-cooked gammon is gently infused with apple juice and finished in the oven with a rich maple syrup glaze, producing a succulent and flavorful result.

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Prep Time 2 minutes mins

Cook Time 8 hours hrs 30 minutes mins

Total Time 8 hours hrs 32 minutes mins

Ingredients

  

• 2 kg unsmoked gammon joint serves 6–8, with leftovers
• 300 ml clear apple juice
• 50 ml amber pure maple syrup

Instructions

 

• Set the gammon joint into a large oval slow cooker and pour the apple juice into the base. Cover with the lid and cook on low for 8 to 10 hours, or on high for 5 to 6 hours.
• Approximately 30 minutes before the end of the slow-cooking period, preheat your oven to 200℃ (390℉).
• After the allotted time, lift the gammon from the cooker using two forks and transfer it to a roasting tray. If tied with string, remove it.
• Dab the surface of the gammon’s fat layer with kitchen paper until dry. Score the fat in a diamond pattern with a sharp knife.
• Drizzle the maple syrup evenly across the top of the gammon.
• Roast in the preheated oven for 30 minutes, until the exterior develops a golden, caramelized finish. Baste occasionally using the syrup and juices collected in the tray.
• Once roasted, remove from the oven and let the meat rest for at least 10 minutes before carving, to prevent it from falling apart.

Notes

Cooking Time Guide:

750 g to 1 kg: 6–7 hours on low or 3–4 hours on high

2 kg: 8–10 hours on low or 5–6 hours on high

3 kg: 10–12 hours on low or 6–7 hours on high

Check for Doneness:
Ensure the internal temperature reaches 71°C at the thickest part using a food thermometer. The meat should be tender, free from any raw texture, and easily sliceable. Gammon retains a pink hue when cooked, so don’t confuse it with undercooked meat.