James Martin Slow Cooked Ham

This easy James Martin Slow Cooked Ham is a delicious and hearty meal, perfect for any occasion. With simple ingredients like honey, mustard, and gammon, it’s a flexible dish you can easily adjust. The result is a tender, flavorful ham with a crispy, golden finish that’s sure to impress.

Ingredients Needed

• 1.6kg / 3lb 8oz boneless, rolled smoked or unsmoked gammon (ham)
• 1 onion, peeled and quartered
• 1 tbsp English mustard
• 1 tbsp clear honey
• 2 tbsp demerara sugar

How To Make Slow-Cooked Ham

1. Prepare the gammon in the slow cooker: Place the gammon, onion, and 100ml / 3½fl oz water in the slow cooker. Cover with the lid and cook on low for 6–8 hours, or until the pork is thoroughly cooked. The longer you cook it, the more it will resemble pulled ham.
2. Rest the meat: Once cooked, remove the lid, lift the pork out of the slow cooker, and transfer it to a board. Let it rest for 10 minutes, or until cool enough to handle.
3. Preheat the oven: Preheat the oven to 220°C / 200°C Fan / Gas 7 (425°F).
4. Prepare the ham: Carefully remove the string and use a knife to slide between the ham rind and fat in a horizontal sawing motion. Lift off the rind, leaving a thin layer of fat on the meat (you may need to do this in strips).
5. Score the fat: Score the ham fat in a crisscross pattern. Line a small roasting tin with foil, ensuring it comes up the sides of the tin. Place the ham fat-side up, propping the thinner end with crumpled foil for more even browning.
6. Glaze the ham: In a small bowl, mix the mustard, honey, and sugar. Spread this mixture all over the ham fat.
7. Roast the ham: Bring the foil in towards the ham to create a bowl to catch any sticky juices. Bake for 12–15 minutes, or until the fat is nicely browned.
8. Serve: Serve the ham in slices, either warm or cold.

Recipe Tips

• Cook on low for the best texture: Slow cooking on low heat for 6–8 hours helps make the gammon tender and juicy. The longer you cook it, the more it will shred easily, like pulled pork.
• Rest the ham before carving: Let the ham rest for 10 minutes after cooking. This helps the juices settle, making it easier to carve and keeping the meat moist.
• Score the fat for even browning: Make sure to score the fat in a crisscross pattern before roasting. This helps the fat cook evenly and gives you that golden, crispy finish.
• Use foil to catch juices: When roasting, create a foil bowl around the ham to catch the sticky juices. This keeps the oven clean and ensures the glaze stays on the ham.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover ham cool to room temperature. Once cooled, place it in an airtight container or wrap it tightly in plastic wrap. Store it in the fridge for up to 3–4 days.
• Freeze: After cooling, wrap the ham tightly in plastic wrap and then in foil, or place it in an airtight freezer bag. You can freeze the ham for up to 2–3 months. To thaw, transfer it to the fridge for 12–24 hours before reheating.
• Reheat: Preheat your oven to 160°C / 320°F. Place the ham in a roasting tin, cover it with foil, and heat for about 20–25 minutes, or until warmed through.

Nutrition Facts

Serving Size: 1 serving (3 oz)

• Calories: 140
• Total Fat: 6g
• Saturated Fat: 2g
• Cholesterol: 30mg
• Sodium: 520mg
• Potassium: 280mg
• Total Carbohydrate: 12g
• Dietary Fiber: 0g
• Sugars: 10g
• Protein: 10g

Try More James Martin Recipes:

• James Martin Slow-Cooked Short Ribs
• James Martin Panettone Bread And Butter Pudding
• James Martin Chicken Bonne Femme
• James Martin Cabbage Butter