Gammon/ham slow cooker

[IsThisIt2021]

Hi,
I’ve got a 2kg gammon/ham in the freezer that I’ve bought ready for Christmas. Plan is to cook it and have some of it Christmas Eve.

I quite fancy the Coca Cola recipe but I’ve been told not to underestimate how long 2kg can take to defrost and cook in the slow cooker. The instructions on it say if freezing allow at least 24 hours to defrost.

Anyone bought a fresh one, frozen it and then defrosted it, how long does it take? Don’t fancy making anyone ill!
Does anyone use a slow cooker to cook theirs in and if so how long do you put it in for?
Thank you!

i often cook gammon in the slow cooker. put it on in the morning and its ready in the later afternoon. i do mine on low and sling some boiling water in with a few cloves and then finish off in the oven with some honey. partly depends on how hot your slow cooker is.

i guess i would want it defrosted before i went to bed the previous night and if it wasnt i would leave it out of the fridge in a coolish room for a while

I'd give it two nights in the fridge to defrost.

I would defrost it in the fridge for 24-36 hours. Then you can seal it in a pan (or the slow cooker if you can put your slow cooker on the hob). Then I would put it on low for 10 hours.

If you're worried that it's not cooked you could pull it apart at 9 hours and see if the middle is cooked through then leave the shredded meat in for another hour.

I usually just put a small amount of water or apple juice in the bottom of the slow cooker as otherwise the meat juices can burn a bit. Alternatively if you want more of a slow boiled gammon you can do the coke/cider/apple juice/orange juice version.

Yes just pour a tin of coke in and cook it on low for about 10 hours

It will be delish. After it's cooked score the top cross cross and put in a hot oven with honey on til the top is all nice and golden brown!

I’ve used this recipe quite a lot and it is really easy and lush: www.bbc.co.uk/food/recipes/slow-cooker_roast_ham_25878

I always soak gammon in cold water to remove the salt, and this would also speed up defrosting, changing the water a couple of times. Probably a day would do it. I cook the gammon on low with a few cups of liquid, and check the internal temperature with a meat thermometer. About 71 degrees means it's cooked.