Slow cooker gammon is the hands-off Sunday joint — tender slices, a pot of cooking liquor for gravy, and almost no watching. Boneless Gammon Joint 1kg is the classic 1kg boneless joint for a family pot. Shop it in gammon and pork.
Slow cooker method
Sit the joint in the pot with enough water, cider, or a mix of both to come halfway up the meat. Add a bay leaf, a few peppercorns, and a halved onion if you have them. Cook on low 6 to 8 hours or high 3 to 4 hours until a probe in the centre hits about 71°C and a fork slides in easily. Lift out, rest ten minutes, then you can glaze: score the fat, brush with honey and mustard, and blast under a hot grill or in a 200°C oven for 10 to 15 minutes until sticky. Slice across the grain. Gammon is already cured, so go easy on extra salt.
Oven option and leftovers
No slow cooker: cover and simmer or braise in a low oven at 160°C for about 90 minutes per kilo, then glaze as above. The pot liquor makes a light gravy or a base for parsley sauce. Browse gammon when you want steaks for midweek instead of a joint, and pork for chops beside.
What to serve
Roast potatoes, parsley sauce, peas, or a sharp pineapple salsa. Cold leftover gammon is the point of a joint — sandwiches, omelettes, and fried rice for days. Keep slices covered in the fridge; freeze leftover chunks in the cooking liquor for a midweek pie.
Times above are a guide for home ovens, air fryers and slow cookers — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size.
Write your own fridge note the first time you cook a new pack size — home ovens and air fryers vary, and a two-minute early check beats dry meat. Rest on a warm plate, not a cold board, so the juices stay put when you carve or plate up.
Season boldly, keep a small gap between pieces so heat can circulate, and taste the pan juices before you add more salt — cured and smoked packs already carry seasoning.