This beautiful glazed ham not only looks the part sitting as a centerpiece of the dinner table but it also tastes amazing too! Slow cooked so that it is succulent and tender and covered in a sweet sticky sugar free glaze, beautiful eaten straight out of the oven but equally as nice sliced and eaten cold too.
Sugar free syrup
For this recipe you need to use a sugar free, low carb syrup.
You can’t use other syrups like maple syrup, honey or agave nectar as these all too high in carbs and will spike blood glucose levels.
These may be hard to find in local stores, so you may need to order this online. The brand I like to use is NKD Living NKD syrup. I like this particular syrup as it is very sweet and much thicker than many other sugar free syrups I’ve tried. The ingredients are: Isomalto-oligosaccharides (IMO), Barley Malt Extract, Stevia glycosides (Stevia). I buy mine from Amazon. Another low carb alternative is the Skinny Food Co. Golden syrup which is much more runny and a sucralose based syrup. Either work well in this recipe, but please note that the Skinny Food Co. syrup is very runny!
- slow cooker
For slow cooking the ham
- 1.5 kg unsmoked gammon joint
- 2 large carrots scrubbed, topped & tailed
- 1 large onion quartered (skin on)
- 2 large celery sticks including the leaves (washed)
- 2 whole dried bay leaves
- 1 tbsp whole black peppercorns
- 1 whole cinnamon stick
- 1.25 litres Pepsi Max Cherry (or store brand equivalent)
For the glaze
- 150 ml sugar free syrup
- 2 tbsp wholegrain mustard
- 2 tbsp red wine vinegar
- 1 whole clementime zest & juice
- 1 tbsp whole cloves (optional)
To slow cook the ham
- Prep the vegetables: I only peel the carrots if they are old and really need peeling, otherwise I just scrub then top & tail them and chop them into large chunks (approx 3cm/1inch pieces) as this adds to the flavour and the nutrients. Wash the celery and chop into large pieces like the carrots and add in any celery leaves as this will add to the flavour of the stock. Cut a large onion into quarters, leaving the skin and root on
- Place the *gammon joint into the slow cooker – leave any butchers twine/string/netting on the joint to help it hold together while cooking). Then add the chopped vegetables, bay leaves, cinnamon stick and peppercorns around the joint *If you are using a smoked gammon joint then you may want to soak the gammon in cold water for a few hours before using
- Pour the Cherry Pepsi Max over the gammon so that it almost covers the joint, cover with the lid and cook on low for 6-8 hours or on high for 3-4 hours. Alternatively you can cook this in a pressure cooker for 1 hour on high
- Once cooked, remove the gammon from the slow cooker or pressure cooker.Remove the butchers twine/string/netting, then use a sharp knife to carefully remove the top layer of skin, leaving a layer of the softer fat. Score the fat diagonally one way, then repeat in the opposite direction to create diamond shapes
- Preheat the oven to 200°c (fan)
For the glaze
- Add the ingredients for the glaze into a jug and stir well
- Stud the fat with whole cloves in-between each crisscross
- Baste the fat of the ham with half of the glaze
- Bake in the oven for 15 minutes then coat with more glaze and repeat in another 15 minutes. Keep repeating the process until all the glaze is used and the ham fat crisps up and goes sticky with the baked glaze (but be careful not to burn!)
- Once cooked to your liking, remove from the oven and allow to rest before serving