Honey Mustard Slow Cooker Gammon Joint In Cola Recipes
SLOW-COOKER HONEY MUSTARD GLAZED HAM
Try this easy 5 ingredient recipe for a wonderful savory and sweet glazed ham made in a slow cooker - perfect for any special dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h10m
Yield 12
Number Of Ingredients 5
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. Remove skin and excess fat from ham. Make cuts in ham about 1 inch apart and 1/4 inch deep in diamond pattern. Place ham in slow cooker.
- In small bowl, mix brown sugar, honey, mustard and apple juice. Brush over ham.
- Cover; cook on Low heat setting 8 hours or until meat thermometer inserted in center reads 140°F.
Nutrition Facts : Calories 650, Carbohydrate 41 g, Fiber 0 g, Protein 33 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 960 mg
HONEY MUSTARD SLOW COOKER GAMMON JOINT IN COLA
I've taken parts of a number of different recipes to make the ham I like best :)
Provided by Robil
Time 8h45m
Yield Serves 8
Number Of Ingredients 19
Steps:
- Soak the gammon in cold water in the fridge overnight and then drain well.
- Put the onion, carrot and celery into the slow cooker and then rest the gammon on top. Pour in the cola until the gammon is totally submerged. (I have cooked large gammons before where the cola hasn't quite covered it, and it's fine). Drop in the bay leaf, cinnamon stick and a good crack of black pepper. Cook on low for 8 hours. I have cooked a gammon over 3.5 kg and just increased the time to 10 hours.
- Use 2 forks to lift the joint from the slow cooker into a roasting dish and heat the oven to 170°C. Let the ham cool while the oven is heating up.
- Remove the layer of skin of the ham, while still leaving the fat. Have your ham in the dish to keep this layer of fat to the top if you can. Score a lattice into the fat with a sharp knife. To do this you score parallel lines about an inch apart in one direction and then do the same at an angle to them, so that you create diamond shapes in the fat. Once you have finished that, insert a whole clove into the centre of each of the diamonds.
- Mix the honey and mustard in a jug or bowl with a crack of salt and pepper and then pour over this over the ham. Roast the ham for 20 to 25 mins, basting half way through. You want the ham to be nicely browned and glazed. You may need to turn the heat up towards the end if you think it needs it.
COLA HAM WITH MAPLE & MUSTARD GLAZE
Cook a juicy gammon joint in a cinnamon-spiced stock, then add a sticky syrup and clove sauce and serve in thick slices.
Provided by Caroline Hire - Food writer
Categories Buffet, Main course
Time 3h25m
Number Of Ingredients 12
Steps:
- Put 2kg unsmoked boneless gammon joint in a large pan and cover with 2l cola. Add 1 chopped carrot, 1 quartered onion, 1 chopped celery stick, 1 cinnamon stick, ½ tbsp peppercorns and 1 bay leaf.
- Bring to the boil, then turn down to simmer for around 2 ½ hrs, topping up with boiling water if necessary to keep the gammon fully covered.
- Carefully pour the liquid away, then let the ham cool a little while you heat the oven to 190C/170C fan/gas 5.
- Lift the ham into a roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern.
- Mix 150ml maple syrup, 2 tbsp wholegrain mustard, 2 tbsp red wine vinegar and a pinch of ground cloves or five-spice in a jug.
- Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 30 mins, baste half way through.
- Remove from the oven and allow to rest for 10 mins, then spoon more glaze over the top. Can be roasted on the day or up to 2 days ahead and served cold.
Nutrition Facts : Calories 393 calories, Fat 20.4 grams fat, SaturatedFat 6.7 grams saturated fat, Carbohydrate 13.6 grams carbohydrates, Sugar 12.7 grams sugar, Fiber 0.3 grams fiber, Protein 38.2 grams protein, Sodium 5 milligram of sodium
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SLOW COOKER GAMMON IN COLA
From slowcookerclub.com
5/5 (8)Total Time 8 hrs 5 minsCategory Main CourseCalories 678 per serving
- Place the gammon into the slow cooker fat and skin side up with the string intact (to ensure it remains rolled up). Arrange the roughly chopped onion, carrot and celery around the gammon joint. Put in the bay leaves and sprinkle over the ground black pepper.
- Check that the meat is cooked through. You can do this by:1. Checking that the skin and fat are receding from the edge of the joint2. Piece the meat with a skewer, the meat should look light pink and slightly flaky. The skewer should be able to pierce through to the middle of the joint with little resistance.3. Insert a meat thermometer to the centre of the joint, it will read upwards of 160°F or 71°C.
- Remove the gammon from the pot and discard the cooking stock. Then remove the skin to leave just the layer of fat on the outside of the meat. Place the joint in a roasting tin fat side up.
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