I found this delicious slow-cooker honey roast ham recipe on the BBC Food website when I was searching for different ham recipes in January. I'd normally do a ham at Christmas time, but haven't done for the last couple of years, so was looking for a recipe without the usual festive flavours. I've never cooked a gammon in the slow-cooker either, so that appealed, along with the sweet honey mustard flavours for roasting after it had been slow cooked.
Well...what can I say except we both LOVED IT!! The end result is beautifully juicy and tender ham, with the most amazing honey mustard coating. This one's definitely on the list for making over and over.
We enjoyed it as a main meal one evening with a fried egg, baked potato and some winter veg piccalilli on the side and then in a cheese and ham sandwich for lunch the next day...soooo good!
Tips
- The cooking time in this recipe will give you slicing ham – I cooked our slightly smaller gammon (1.3kg) for 6 hours and it was perfect. If you would like a pulled pork style texture that brakes into strands, cook for 10 hours.
- This slow-cooker honey roast ham is very versatile - enjoy it sliced as a main with pineapple rings, a fried egg, baked potato, mashed potatoes, winter veg piccalilli, chunky oven chips…the choice of sides is endless. Get inspiration from the link to our side dishes below! It’s also great in a sandwich, or serve it at a buffet or enjoy in a picnic.
- Use up leftovers to make any of our recipes using ham – see the links below…they’re all delicious!
Other Recipes
You might also like to try:
- creamy ham and mushroom pasta bake
- ham and cheese dutch baby pancake
- ham and leek quiche
- chicken cordon bleu
- creamy chicken, gammon and leek pie
- pork dishes
- side dishes
Latest Recipes
Ingredients
- 1.6kg boneless, rolled smoked or unsmoked gammon
- 1 onion, peeled and quartered
- 100ml cold water
- 1 tbsp English mustard
- 1 tbsp clear honey
- 2 tbsp demerara sugar
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Instructions
- Put the gammon, onion and 100ml water in the slow cooker, cover with the lid and cook on low for 6 to 8 hours (see Tips), or until the pork is thoroughly cooked. The longer the gammon is cooked, the more like pulled ham it will become.
- Remove the lid, lift the pork out of the slow cooker and onto a board, and leave it to stand for 10 minutes, or until cool enough to handle.
- Preheat the oven to 220C/200C fan/gas mark 7. Very carefully, snip off the string and slide a knife, in a horizontal sawing motion, between the ham rind and fat, then lift off the rind, leaving a thin layer of fat on the meat. (You may need to do this in strips.)
- Lightly score the ham fat with a knife in a crisscross pattern. Line a small roasting tin with a piece of tin foil, large enough to come up the sides of the tin. Place the ham on top, fat-side up. If the ham is thinner one end than the other, prop the short end up with a ball of crumpled tin foil, so the fat is more horizontal – this will help it brown more evenly.
- Mix the mustard, honey and sugar in a small bowl and spread it all over the ham fat. Bring the foil in towards the ham to create a bowl to catch any sticky juices. Bake the ham for 12 to 15 minutes, or until the fat is nicely browned.
- Serve in slices, warm or cold – see Tips for serving suggestions.
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Slow-Cooker Honey Roast Ham
Ingredients
- 1.6kg boneless rolled smoked or unsmoked gammon
- 1 onion peeled and quartered
- 100ml cold water
- 1 tbsp English mustard
- 1 tbsp clear honey
- 2 tbsp demerara sugar
Instructions
- Put the gammon, onion and 100ml water in the slow cooker, cover with the lid and cook on low for 6 to 8 hours (see Notes), or until the pork is thoroughly cooked. The longer the gammon is cooked, the more like pulled ham it will become.
- Remove the lid, lift the pork out of the slow cooker and onto a board, and leave it to stand for 10 minutes, or until cool enough to handle.
- Preheat the oven to 220C/200C fan/gas mark 7. Very carefully, snip off the string and slide a knife, in a horizontal sawing motion, between the ham rind and fat, then lift off the rind, leaving a thin layer of fat on the meat. (You may need to do this in strips.)
- Lightly score the ham fat with a knife in a crisscross pattern. Line a small roasting tin with a piece of tin foil, large enough to come up the sides of the tin. Place the ham on top, fat-side up. If the ham is thinner one end than the other, prop the short end up with a ball of crumpled tin foil, so the fat is more horizontal – this will help it brown more evenly.
- Mix the mustard, honey and sugar in a small bowl and spread it all over the ham fat. Bring the foil in towards the ham to create a bowl to catch any sticky juices. Bake the ham for 12 to 15 minutes, or until the fat is nicely browned.
- Serve in slices, warm or cold – see Notes for serving suggestions.
Notes
- The cooking time in this recipe will give you slicing ham – I cooked our slightly smaller gammon (1.3kg) for 6 hours and it was perfect. If you would like a pulled pork style texture that brakes into strands, cook for 10 hours.
- This slow-cooker honey roast ham is very versatile - enjoy it sliced as a main with pineapple rings, a fried egg, baked potato, mashed potatoes, winter veg piccalilli, chunky oven chips…the choice of sides is endless. Get inspiration from the link to our side dishes below! It’s also great in a sandwich, or serve it at a buffet or enjoy in a picnic.
- Use up leftovers to make any of our recipes using ham – see the links below…they’re all delicious!
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