Hairy Bikers Gammon Orange Juice

I’ll be honest — when I first heard of cooking gammon in orange juice, I didn’t know what to think. Sounded a bit… tropical? Sweet? Maybe even wrong? But I gave it a go one weekend when I fancied something a bit different for a roast. And mate — it works. Like, really works.

The saltiness of the gammon just loves the tangy orange. And when you glaze it at the end with marmalade and honey? You’ve got this sticky, shiny, gorgeously caramelised outside and fall-apart meat on the inside. I served it with mash and green beans and there wasn’t a word spoken at the table until everyone had finished. Always a good sign, right?

Also — and this is the dream — it basically cooks itself in the slow cooker. So you can stick it on in the morning, forget it, then throw it in the oven at the end for a bit of drama.

Why You’ll Love It

• Insanely easy — pop it in, walk away, come back to magic.
• Smells unreal — like Christmas meets Sunday roast.
• The glaze is sweet, sticky, and just… wow.
• Leftovers are even better — hot or cold, doesn’t matter.
• Pairs with anything — roasties, salad, buttery peas, or just a fork.
• Looks way fancier than it is — very smug-making.

Ingredients

• 1kg unsmoked gammon joint
• Enough orange juice to cover it (around 750ml, give or take)
• 1 onion, quartered
• 2 bay leaves
• 2 tbsp marmalade
• 2 tbsp honey
• 2 tbsp brown sugar
• ¼ tsp black pepper

How to Make It

Chuck it all in the slow cooker:

Pop the gammon in. Add the onion, bay leaves, and pour over the orange juice till it’s pretty much covered. Don’t stress about exact amounts — just make sure it’s floating happily.

Let it do its thing:

Lid on. Slow cooker set to low. Walk away for 7 to 8 hours. That’s it. Maybe check halfway to make sure it hasn’t dried out, but it probably won’t.

Get your glaze on:

About 10 minutes before it’s done, mix up the glaze — marmalade, honey, sugar, pepper. Give it a quick warm on the hob if you like, just to melt it all together.

Preheat your oven (and get excited):

Heat oven to 180°C fan (or 200°C if your oven’s a bit lazy). Take the gammon out and pop it in a baking tray. Careful — it’s hot and slippy.

Score the fat like a pro:

Use a sharp knife to cut little diamonds into the fatty layer. Don’t go too deep — just enough to let that glaze sink in and get bubbly.

Glaze it and roast:

Brush or spoon the sticky mix all over the top. Into the oven for 25–30 mins, till it’s golden and smells ridiculous.

Common Mistakes and How to Dodge Them

It came out too salty.
Soak it overnight in cold water if your joint’s really salty. Just a bowl, a fridge, and a bit of patience.

My glaze slid off and burned.
Don’t dump the glaze on cold meat. It needs to be warm to catch and caramelise.

Too sweet?
Ease back on the honey if you’re not into sweet stuff — or balance it with a splash of mustard.

The orange taste was too weak.
Use fresh OJ or a proper good one. Cheap juice just doesn’t cut it.

Storage and Reheating

• Fridge: Keeps 3–4 days in a sealed tub. Slices even better cold.
• Freezer: Wrap in foil or bags — freeze up to 2 months.
• Oven reheat: Cover with foil, 160°C, 20 mins or till warmed through.
• Microwave: Slices, paper towel on top, short bursts till warm.

Frequently Asked Questions

Do I have to use unsmoked gammon?
You don’t have to, but the smoked + sweet combo can be a bit much. Unsmoked balances better with orange.

Can I use shop-bought orange juice?
Yep! Just go for no-added-sugar if possible. Fresh is nicer, but not essential.

Can I do this without a slow cooker?
Totally. Oven at 150°C, covered, for 3-ish hours. Add water or juice as needed.

What if I hate marmalade?
Swap it for apricot jam or even leave it out. The honey and sugar do enough on their own.

Nutrition Facts (Per Serving):

• Calories: 387
• Fat: 20g
• Carbs: 10g
• Sugar: 3g
• Protein: 25g
• Sodium: 600mg

More Hairy Bikers Recipe:

• Hairy Bikers Jerk Chicken With Allspice Berries
• Hairy Bikers Turkey Burgers
• Hairy Bikers Steak And Chips