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.
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.
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.