The Easiest Slow Cooker Christmas Ham
INGREDIENTS
For the ham:
·
2 – 2.5kg
gammon
·
1 or 2 white
onions
·
1 litre
/ 4 cups apple juice
·
10 black
peppercorns
·
5 whole
cloves
·
2 star
anise
·
2 bay
leaves
For the salad:
·
1 red
cabbage
·
2 red
apples
·
2 small
carrots
·
3 spring
onions
·
seeds
from 1/2 pomegranate
·
3
tbsp cider vinegar
·
6
tbsp extra virgin olive oil
·
juice
of 1/2 lemon
·
salt and
pepper to taste
·
parsley to
garnish
For the ham glaze:
·
handful of
whole cloves
·
4
tbsp honey
·
1 1/2
tbsp dijon mustard
·
1
tbsp sugar (I used coconut sugar but brown sugar would work well too)
·
1/2
tsp all spice
INSTRUCTIONS
1. Cut the onion in half and place both pieces on the
bottom of the slow cooker. Sit the gammon on top of the onions, fat side up.
This will prevent it sticking as it cooks. Pour in the apple juice and add the
peppercorns, cloves, star anise and bay leaves. Cook on low for 6-8 hours,
depending on how crumbly you want your ham to be.
2. Prepare the salad by chopping the red cabbage, apples
and spring onions into small pieces. Add the grated carrot and pomegranate
seeds and mix well. Make the dressing by mixing the cider vinegar, olive oil,
lemon juice and salt and pepper together in a lidded jar or bottle and shake
well. Add the dressing to the salad just before serving.
3. When the ham has cooked remove it from the slow cooker
and rest it on a plate for a few minutes to allow the liquid to drain away.
Preheat the oven to 220c and double line a baking tin with foil (don’t skip
this as the honey glaze will burn into your baking tray and it’s a nightmare to
get off!)
4. Transfer the ham to the lined tray. Remove the skin
with a sharp knife leaving a layer of fat on top. Score the fat and stud it
with whole cloves.
5. Make the glaze by mixing all the ingredients together
in a bowl. Pour half the glaze onto the fatty part of the ham, spreading it
around until the top is fully covered.
6. Bake in the oven for 20-25 minutes, adding the
remaining glaze half way through.
7. Allow the ham to rest for 10-15 minutes before
carving.
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