Ham in the slow cooker

[storminabuttercup]

I'm working Christmas eve and would normally cook a ham, now I hate my slow cooker, but I fear needs must on this occasion. Can anyone tell me how I do it? I planned on doing the ginger glazed ham from nigella Christmas, has anyone done this successfully in a SC? I obviously realise the glazing bit will need to be done in the oven!

Iv read u need to soak ham overnight in cold water to stop it being too salty.

Nowadays the gammon you buy doesn't tend to be too salty, I haven't bothered with that the last few years.

I have not done a whole ham in mine but have done a whole chicken and that came out perfectly.It's a great idea as I too am working christmas eve so may put mine in.

I just sit my chicken on an inverted saucer,stick the lid on and bobs your uncle.

I like to simmer the ham in cider (e.g. plastic bottle of Sainsbury's Basic version) with a few cloves, black peppers and bay leaf, not letting it boil.

A slow cooker would be ideal for this.

i've shoved it in with the same things it says to use on the hob - ie cloves, onion, water. bay leaf. you then finish it off in the oven with the glaze. chickens aren't successful in my cooker but the gammons always been ok

never tried this but thinking it may be crumbly when cut?

Thanks all! I will try it. I love the idea of using cider too, will it still be ok for ds (15mo) I often cook with alcohol but never in the slow cooker, does it still burn off?

I did one recently that was fab
400g dark brown sugar
Gammon joint

Put sugar in bottom
Joint on top sprinkle with a little sugar
Cook on low for 8-9 hours
No liquid required at all
Meat was soft and sweet - literally fell apart but still fantastic

watching with interest as I use slow cooker frequently but never done a joint of any description. Do you really not put any liquid in? This makes my brain hurt a bit.

MrsSnaplegs that sounds really good,I will recreate that one I think

and vogon when I cook my chickens in there I use no liquid and when I take it out I don't have to carve it it just falls apart as it's so juicy

mmmmmmmm thank you

At least once a fortnight I throw a gammon in my slow cooker plus a bottle of coke and it's generally on my frantic way to work. 9 hours later it's amazing. I generally fish it out and stick a glaze on it and quickly flash through the oven but that's just me. It's really, truly delicious.
Love the sugar recipe too, will try it

Im doing mrssnapelegs recipe! Sounds amazing! I imagine the sugar can be used as a glaze then! Sounds lovely!

storminabuttercup: That's a good point - I hadn't thought of that.

I suppose if the lid was fully on the alcohol would remain since as soon as it evaporated off it would condense on the inside of the lid and drip back into the liquid.

Maybe do it with the lid half on?

what's the difference between ham and gammon?

Somebloke I was thinking about the heat, a always thought when it evaporated that was it!

Piglet, my understanding is that ham is just cooked gammon!

The difference is something to do with the cut of meat I think.

I always do mine in the slow cooker - plonk it on with 2 TBS water in the bottom for about 5 hours - doesn't need any glaze or anything fancy as the taste is so concentrated in the SC. YUM!

Mummyelk- do you use a large bottle of coke? Or small one? Sounds delish!!

There was a bog sticker on my SC that tells me not to use with no liquid. It is safe?

Methe yes the sugar all melts and the juices come out of the meat to make its own liquid. I was a bit paranoid about it as well and watched it constantly but it was fine

FWIW, I looked into Gammon, and it appears that it is ham-meat that is cut off the bone before curing. I suppose it is rolled which is why it seems to come in roundish "steaks" or half-round blocks, unlike ham which we expect to be cured on the bone.

The name appears to derive from Norman French Jambon which makes sense.

I had assumed it was a cheaper cut of meat, but perhaps not.