This one takes me right back to Sunday lunches as a kid — when the kitchen would smell like oranges and cloves and something bubbling gently for hours. I remember sneaking spoonfuls of the cooking liquid when no one was looking, just to taste what was coming. And that glaze? Oh, the sticky marmalade glaze was the crown jewel. Slightly charred at the corners, sweet and spiced and clinging to every slice.
James Martin’s slow-cooked ham is a classic, but it’s also a proper celebration. Whether it’s Christmas, a family roast, or just a “we need leftovers all week” kind of day, this is the one. Minimal effort, maximum reward — and that’s the best kind of cooking if you ask me.
The hardest part is honestly smelling it for six hours and waiting.
Why You’ll Love It
- Ridiculously tender. This ham basically melts under the knife.
- The glaze is next-level. Citrus, cloves, and marmalade? Yes please.
- Perfect for leftovers. Sandwiches, pastas, breakfast hash — it keeps on giving.
- It’s a slow cooker recipe. You chuck it in and walk away. Magic.
- Great for feeding a crowd. Or just yourself, slowly, with no shame.
- Smells like a holiday. Your whole house will smell like comfort.
Ingredients
- 5kg (about 11 lbs) gammon
- 1 lemon, halved
- 1 orange, halved
- 1 apple, halved
- 1 cinnamon stick
- 1 onion, halved
- 5 star anise
- 375g marmalade (about a full jar)
- 1 tsp whole cloves
- 1kg new potatoes
- Chopped parsley
- 50g butter
- Salt and pepper to taste
How to Make It
Get everything in the pot:
Place your gammon into the slow cooker. Tuck in the halved lemon, orange, apple, cinnamon stick, onion, and star anise around it. Fill with cold water until the ham is just covered. Lid on, cooker on low — and walk away. For 8 hours. I know. Torture.
Warm up your glaze:
About 30 minutes before the ham is done, pop the marmalade in a small saucepan and warm it gently. You just want it pourable, not bubbling.
Criss-cross and glam it up:
Once the ham is cooked, lift it carefully out (it’s tender!) and let it cool slightly so you can handle it. Score the top fat in a criss-cross pattern, then brush over the warm marmalade and stud with cloves. Honestly, this part makes you feel very Nigella.
Finish with a flourish:
Place the glazed ham back in the slow cooker (set it to high) and let it sit for 30 minutes, lid off. The glaze gets sticky and glossy — exactly what you want.
Get the spuds sorted:
While that’s happening, boil your new potatoes in salted water until tender (about 10–15 mins). Drain, then stir through the butter, chopped parsley, and a pinch of salt and pepper. They’re buttery, herby, and perfect alongside the rich ham.
Slice and serve:
Carve your sticky ham into thick slices and serve with those buttery potatoes. Add mustard, pickles, roasted carrots — whatever your table fancies. Just don’t forget to steal a crispy edge for yourself.
Common Mistakes and How to Dodge Them
Why is my ham dry?
It was probably overcooked or cooked too hot. Stick with the slow setting — don’t rush it.
The glaze is too runny!
Next time, reduce the marmalade a bit longer before brushing it on, or bake it in a hot oven for 10 minutes to caramelise.
Too sweet?
Use a more bitter marmalade, or add a splash of mustard or vinegar to cut the sugar.
Cloves overpowering?
Don’t over-stud! A little goes a long way. I’ve made this mistake — whole ham tasted like a candle.
Storage and Reheating
Fridge: Let leftovers cool completely, then store in an airtight container for up to 5–6 days.
Freezer: Wrap slices or chunks in foil, then pop in freezer-safe bags. Keeps for up to 2 months. Defrost in the fridge overnight.
Reheating:
- Oven: Wrap in foil and bake at 160°C (325°F) for 15–20 mins.
- Microwave: Covered, in short bursts. Don’t nuke it — dry ham is sadness.
- Stovetop: Reheat gently in a covered pan with a splash of water or stock.
Frequently Asked Questions
Can I use smoked gammon?
Absolutely — but it’ll be saltier and richer, so maybe go easy on the cloves.
Do I need to soak the ham first?
Only if your gammon is overly salty — some supermarket joints say “unsmoked” but still taste like seawater. A 12-hour soak in cold water does the trick.
What can I serve with it?
Buttered cabbage, roasted parsnips, mac and cheese, even a fried egg on top — go wild.
Can I bake the glazed ham instead of slow-cooking it again?
Yes! Stick it in a hot oven at 200°C (400°F) for 15 minutes to caramelise the glaze.
Nutrition Facts (Per Serving):
- Calories: 200 kcal
- Protein: 25g
- Fat: 15g
- Carbohydrates: 10g
- Sodium: 1200mg
- Sugar: ~7g
Try More James Martin Recipes:
James Martin Slow Cooked Ham
Description
Slow-cooked gammon in citrus and spice, glazed with sticky marmalade and finished with buttery new potatoes — a cozy classic that feeds a crowd.
Ingredients
Instructions
- Place gammon and aromatics in a slow cooker, cover with cold water.
- Cook on low for 8 hours.
- Warm marmalade gently in a pan.
- Score the fat on ham, glaze with marmalade, stud with cloves.
- Return to slow cooker on high for 30 mins.
- Boil potatoes, toss with butter, parsley, and seasoning.
- Slice ham and serve hot with potatoes.
Notes
- Use bitter marmalade if you prefer less sweetness.
- Don’t over-glaze — too much can overwhelm the meat.
- For a crisp glaze, finish ham in a hot oven instead.
- Freeze leftovers in portions for easy future meals.