A slow cooked gammon ham joint is something that I regularly cook for my family because I can get so many meals out one gammon joint. It makes a wonderful roast, followed by a tasty wholesome soup made from the cooking stock, then the leftovers can be used in so many ways.
For my family of 5 (two adults and 3 children) a 1kg unsmoked gammon joint can be purchased for around £5.00 in a supermarket and will make at least 3 meals for us. Or the other option is cooking a gammon joint and slicing it for cold cuts of meat, which works out far cheaper than buying pre packaged ham slices.
I have a few different recipes for slow cooked gammon ham, but here I share my basic recipe which provides a lovely stock which can then be turned into a soup.
A smoked gammon joint can be used for this recipe however I would recommend soaking the smoked gammon for a few hours in cold water before using (or overnight) otherwise the ham stock will be far too salty.
This slow cooked gammon ham recipe also works well in a pressure cooker. I can cook this recipe in my Ninja Foodi by pressure cooking for one hour and then finish by removing the stock, taking off the butchers twine, scoring the fat and airfrying for 20-30 mins to make the perfect crackling.
For my Ham and Vegetable Soup recipe made from the cooking stock, please see this page.
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 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 otherwise your ham stock will be too salty
Pour boiling water 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 and leave the stock and vegetables to cool. The gammon can be eaten as it is (it should be so tender it falls apart easily), or you can remove the butchers twine/string/netting, score the fat with a sharp knife and bake in the oven at 200°c until the fat goes crispy and turns into crackling, then carve as a roasted joint
This recipe is a basic recipe that always works well for cooking a joint of meat and for producing a wonderful basic meat stock. You can of course change the vegetables used (most root vegetables work very well) and add herbs and spices to your liking.
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