1 kg (2 lb) boneless smoked gammon joint, soaked overnight in cold water
1 onion, cut into wedges
300 g (10 oz) carrots, halved lengthways and cut into 2.5 cm (1 inch) chunks
500 g (1 lb) baking potatoes, scrubbed and quartered
2 bay leaves
6 cloves
2 teaspoon black peppercorns
900 ml (12 pints) boiling water
2 tablespoons clear honey
2 teaspoons English mustard 17:55


1.Preheat the slow cooker if neces sary. Put the gammon joint into the slow cooker pot.
2.Tuck the vegetables around the sides, then add the bay Jeaves cloves and peppercorns. Pour over the measurement boiling water to just cover the gammon.
3.Cover with the lid and cook on high for 5-7 hours or until the gammon and vegetables are cooked through and tender.
4.Lift the gammon out of the slow cooker pot and transfer to the base of a grill pan. Cut away the rind and discard.
5.Mix the honey and mustard together for the glaze, spoon over the top and sides of the joint, then add 3 ladlefuls of stock from the slow cooker pot to the base of the grill pan. Cook under a preheated medium grill until the gammon is golden brown.
6. Carve into slices and serve with the sauce from the grill pan and drained vegetables from the slow cooker pot. Accompany with steamed green beans, if liked.
7.FOR GLAZED GAMMON WITH PEASE PUDDING, soak 200 g (7 oz) dried yellow split peas in cold water overnight while soaking the gammon in a separate bowl of cold water.
8.Next day, drain the peas, add to a saucepan with 1.2 litres (2 pints) water, bring to the boil and boil rapidly for 10 minutes.
9.Add the gammon joint, onion, carrots, bay leaves, cloves and peppercorns to the slow cooker pot, omitting the potatoes. Pour in the hot neas and their water, then continue as above.
10.When the glazed gammon is grilled, drain off most of the stock from the peas and carrots, then mash nd srir in 25 g (1 oz) butter and a little salt, if needed. Serve the pease pudding with the sliced gammon.

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