Succulent ham cooked in cranberry juice and spices, Slow Cooker Christmas Ham is a fragrant and delicious combination. Perfect for serving over the festive season with all the trimmings.
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).
Gammon Glaze
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.
Notes
Cooking Times
Note that cooking times can vary slightly based on the temperature of your slow cooker - the times stated were achieved using the one linked in the equipment list.If you're unsure and would like to check, the internal temperature of the meat should be 68C when it's cooked - we've linked a meat thermometer in the equipment list.