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Slow cooker gammon in pineapple with a glistening honey glaze on top.
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5 from 6 votes

Easy Slow Cooker Gammon in Pineapple Juice

This slow cooker gammon in pineapple juice with a sweet sticky honey mustard glaze is perfect for busy weeknights or lazy weekends when you don't feel like spending hours in the kitchen. It's also great for feeding a crowd at Christmas!
Course Main Course
Cuisine British
Prep Time 5 minutes
Cook Time 5 hours 45 minutes
Total Time 5 hours 50 minutes
Servings 10
Calories 286kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 2 kg Unsmoked Gammon Joint
  • 1 litre Pineapple Juice
  • 1 Carrot roughly chopped
  • 1 Celery Stick roughly chopped
  • 1 Onion roughly chopped
  • 1 Cinnamon Stick
  • 1 Bay Leaf

For the glaze

  • 5 tablespoon Honey
  • 1 tablespoon English Mustard or use Dijon Mustard
  • 2 tablespoon Demerara Sugar

Instructions

  • Place the gammon joint in your slow cooker basin, pour over the pineapple juice (top up with water so the whole joint is covered), then add the roughly chopped onion, carrot, celery, as well as the cinnamon stick and bay leaf. Cook for 5 hours on LOW.
    2 kg Unsmoked Gammon Joint, 1 litre Pineapple Juice, 1 Carrot, 1 Celery Stick, 1 Onion, 1 Cinnamon Stick, 1 Bay Leaf
  • Lift the gammon out of the slow cooker into a foil-lined roasting tin and preheat the oven to 180C (160 Fan/ 350F/ Gas 4).
  • Once the gammon has cooled slightly (5-10 minutes), use a sharp knife and cut away the skin, leaving a thin layer of fat. Score the skin in a crisscross pattern if you wish.
  • Mix together the glaze ingredients and pour half over the gammon. Roast in the oven for 20 minutes.
    5 tablespoon Honey, 1 tablespoon English Mustard, 2 tablespoon Demerara Sugar
  • Remove the roasting tin from the oven and pour over the remaining glaze. Return to the oven for another 20-25 minutes until the top of the gammon is golden brown and glistening
  • Allow the gammon to rest for 15 minutes before slicing.

Notes

Top Tips:
  • Line your roasting tin with foil or parchment paper before placing the glazed gammon in the oven. This prevents the sticky glaze from sticking to the tin and makes for an easier clean-up.
  • After roasting, allow the gammon to rest for about 15 minutes before slicing. This allows the juices to redistribute, keeping the meat succulent.
  • Taste your honey mustard glaze before applying it to the gammon. If you prefer it sweeter, add more honey; if you prefer it tangier, add more mustard. Tailor it to your taste buds.
 
Variations:
  • Add a kick to your gammon by incorporating some red pepper flakes, cayenne pepper, or a dash of chilli sauce into your honey mustard glaze for a spicy-sweet twist.
  • Substitute honey with maple syrup in your glaze.
  • Swap the pineapple juice for cider for a more grown-up version of the dish.
  • Cola is another popular alternative for cooking gammon.
  • Incorporate a tablespoon of cranberry sauce into your glaze for a festive variation.
 
Storage:
Store - Leftover gammon can be stored in the fridge for up to four days.
Freeze - If you're not planning on using it within this time frame, you can freeze it for up to three months. When freezing, make sure to wrap it tightly in cling film or foil before placing it in a freezer-safe container or resealable plastic bag.
Reheat - You can do this in the microwave. To prevent the gammon from drying out, you can add a little bit of water or stock to the dish when reheating.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 286kcal | Carbohydrates: 26g | Protein: 25g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 82mg | Sodium: 228mg | Potassium: 590mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1035IU | Vitamin C: 12mg | Calcium: 39mg | Iron: 2mg
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