A perfect Christmas ham recipe, slow cooker cranberry and orange gammon is an amazing combination you’ll want to cook again and again. Perfect for entertaining a crowd, or for scoffing yourself whenever you feel like it!
What I love about this recipe is that it’s a Christmas twist on a classic marmalade and mustard gammon. By cooking the gammon in cranberry juice, the juice adds an amazingly sweet flavour to the meat that you can taste with every slice!
It’s also a really attractive crowd-pleasing dish to make. Once cooked, set this in the middle of your table (complete with holly and mistletoe like our pictures) and you’re guaranteed to get compliments on how it looks (and hopefully tastes!).
How to Prepare Cranberry Gammon
The preparation for this recipe is easy peasy, and consists of a few very simple steps.
Cook the Gammon – Slow cook the gammon in cranberry juice and a mixed spice combination, giving it a beautiful sweet and fruity flavour.
Make the Glaze – Once cooked, glaze the gammon with brown sugar, marmalade and mustard. Heat the glaze in the in the microwave to make it easier to work with. Be careful, it will be hotter than the sun!
Stud the Gammon – Remove the fat from the gammon, score a lattice pattern with a sharp knife, then stud with cloves to add tonnes of Christmas flavour.
Add Glaze – Cover the gammon all over with the glaze, then add sliced orange just before cooking to add another twist to the cranberry.
Bake – Baking the gammon, creating a wonderful sticky glaze that adds buckets of flavour to the meat!
More Tasty Slow Cooker Gammon Recipes
What’s The Best Gammon To Buy?
Supermarkets typically stock two different types of gammon – smoked and unsmoked. Slow cooker cranberry and orange gammon requires unsmoked meat.
Outside of the UK gammon is often sold salted, so it’s necessary to soak the gammon in water overnight before cooking it in a crockpot. Check the instructions on the cut of meat you’ve bought, and don’t forget to factor this into the cooking times if required.
How Can I Use Leftover Gammon?
If for some strange reason you have some leftover cranberry gammon after your dinner, it’ll keep for three days in the fridge.
Sliced finely it’ll work brilliantly as a sandwich filling, or why not try it as a slow cooked pizza topping?
Slow Cooker Cranberry and Orange Gammon
- 2 kg (4.5 lb) gammon joint
- 1.5 l (6.5 cups) cranberry juice
- 1 white onion – roughly chopped
- 1 carrot – roughly chopped
- 3 bay leaves
- 1 tbsp mixed spice
- 20 cloves
- 1 orange – sliced
- 1 tbsp wholegrain mustard
- 3 tbsp muscavado sugar
- 3 tbsp orange marmalade
- 1 tsp cider vinegar
- Add all of the slow cooking ingredients to the slow cooker (gammon, cranberry juice, onion, carrot, bay leaves and mixed spice), and cook on low for 7 hours or 3.5 hours on high (see recipe notes for cooking temperatures). Ensure that the gammon is sat on top of some vegetables, fat side up (not on the bottom of the slow cooker), and that the cranberry juice covers the gammon (see pics for guidance).
- Heat your oven to 190C. Whilst it's heating, mix together the mustard, sugar, marmalade and cider vinegar. If you're struggling to mix the ingredients, heat them gently in the microwave for 10 seconds to loosen them up.
- Remove the fat from the gammon – you should be able to pull it off easily without a knife. Score a diamond pattern into the remaining fat, and press a clove into each corner of the lattice.
- Cover the gammon in half of the glaze, then add sliced orange on top. Hold the orange in place with cloves, if required.
- Bake in the oven for 10 minutes, then add the remaining glaze and bake for a further 10 minutes.