The BEST Honey Glazed Gammon

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Slow-cooking this honey-glazed gammon in cider and finishing it in the oven gives it a crispy crackling on the outside and tender ham on the inside. This recipe is simple and delicious!

Honey-glazed gammon, also called ham, on a wooden cutting board.

Gammon is such an easy recipe that's great for feeding a crowd. I also have another slow cooker gammon recipe you may want to try. Serve it with some side dish recipes like my boulanger potatoes, or these au gratin potatoes, and these glazed carrots. And the perfect way to use up leftovers is by making this ham and lentil soup.

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Whats the difference between gammon and ham?
⭐️ Why this recipe works
🧾 Ingredients overview
👩🏻‍🍳 How to make it
🍯 Storing and reheating leftovers
💡 Chef's Guide: Expert Tips
❓Recipe FAQ's
The BEST Honey Glazed Gammon

Whats the difference between gammon and ham?

Gammon and ham are often thought to be interchangeable but there are some slight differences.

Gammon is bought raw, so it requires cooking where whereas ham is bought cooked or cured and can be served as-is.
Gammon is more closely associated with British and Irish cuisines, while ham is used worldwide and varies greatly in preparation and flavor depending on regional traditions.

⭐️ Why this recipe works

Effortless cooking: The use of a slow cooker means this recipe requires minimal attention. You can set it and forget it, ensuring the ham stays moist throughout cooking.
Perfect texture: Finishing the ham in the oven achieves a deliciously crispy crackling while locking in a sticky honey glaze. This technique ensures the outside is beautifully caramelised, complementing the tender, juicy inside.
Flavorful: Cooking the ham in cider not only tenderises the meat but also infuses it with a unique, rich flavour, elevating the overall taste beyond a traditional ham.
For any occasion: This recipe is perfect for any occasion, from a festive holiday dinner to a casual weekend meal, offering flexibility in serving options.

🧾 Ingredients overview

In this section, I've outlined the key ingredients and why they're essential in the recipe. For precise measurements, refer to the recipe card at the bottom of the page.

Smoked gammon: Adds a rich, savory taste enhanced by slow cooking. Unsmoked gammon works too if you prefer a milder flavour.
Apple cider (or apple juice): The cooking liquid that infuses the gammon with fruity notes. Apple juice is a non-alcoholic alternative that still adds sweetness.
Star anise: Brings a licorice sweetness and complex aroma, complementing the cider or juice.
Cinnamon sticks: Warm, spicy flavours that enhance the gammon's sweetness.
Bay leaves: Provide an earthy fragrance, adding depth to the broth.
Cloves: Add spicy sweetness, boosting the gammon's flavour.
Honey: Creates a sweet, sticky glaze for a caramelised crust. Basic honey works fine.
Butter: Mixes with honey for a rich glaze that sticks well and adds gloss and browning to the gammon.

👩🏻‍🍳 How to make it

Prepare the gammon:
- Remove the packaging from the smoked gammon. Combine the apple cider (or apple juice for a non-alcoholic option), star anise, cinnamon sticks, bay leaves, and cloves in your slow cooker.
- Place the gammon in the slow cooker, ensuring it's submerged in the liquid. You can turn the gammon halfway through cooking if it's not fully covered. *You can absolutely use a pan on the stovetop here too. Just be sure your pot is big enough to fit the gammon and the cooking liquid.
Cooking gammon:
- Cover and cook on low for about 6-8 hours. The low and slow process ensures the gammon stays moist and absorbs all the flavours from the spices and liquid. *If using the stovetop, turn the heat to medium-low and cook as directed.
- Preheat your oven: Towards the end of the cooking time in the slow cooker, preheat your oven to a high heat (around 220°C/430°F) for finishing the gammon with the glaze.
- Prepare the glaze: While the gammon is nearing the end of its cooking time in the slow cooker, mix the honey and butter in a small saucepan over low heat until the butter is melted and the mixture is well combined.

Glazing:
- Remove the gammon from the slow cooker and place it on a baking tray. *Line your baking tray with foil for easier clean up. Brush the honey and butter glaze generously over the entire surface of the gammon.
- Finish in the oven: Place the glazed gammon in the preheated oven and cook until the outside is crispy and golden, about 20-30 minutes. Basting with additional glaze halfway through can enhance the flavor and appearance.
- Rest before serving: Let the gammon rest for 10-15 minutes after removing it from the oven. This redistributes the juices, ensuring the meat stays moist and flavorful when sliced.

🍯 Storing and reheating leftovers

Fridge:
- Cool leftovers to room temperature, tightly wrap them in cling film or place them in an airtight container. Gammon will keep well in the fridge for 3-4 days.
Freezer:
- Slice the gammon if you prefer, then wrap individual portions in cling film followed by foil to prevent freezer burn. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat:
- Oven: Heat oven to 325°F (160°C). Put gammon slices or pieces in a baking dish, add a splash of water or cider, cover with foil, and warm for 10-15 minutes.
- Microwave: On a microwave-safe plate, cover gammon slices with a damp paper towel. Heat on medium in 30-second intervals until hot, watching to prevent drying.
- Stovetop: Warm slices in a skillet on low with a little butter or water, flipping once, until heated through.
To reheat the gammon safely, you must heat it to an internal temperature of 165°F (74°C). Avoid repeatedly reheating leftovers to maintain the best quality and food safety.

💡 Chef's Guide: Expert Tips

Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.

Scoring the skin: Before glazing, score the skin of the gammon in a diamond pattern. This allows the glaze to penetrate deeper into the meat, enriching the flavour.
Resting time: After cooking, let the gammon rest for at least 10 minutes before slicing. Resting allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavourful.
Adding aromatics to the cooking liquid: Enhance the cooking liquid (cider or juice) with additional aromatics like orange peel, ginger, or garlic. These will infuse the gammon with subtle yet complex flavors.
Glaze: Experiment with adding ingredients like maple syrup, bourbon, or apricot jam to the honey glaze for a unique twist on the traditional flavour profile.
Glazing frequency: While finishing the gammon in the oven, baste it with the glaze every few minutes. This frequent basting builds up a thicker, more flavourful glaze layer that caramelises beautifully.
Glazing post-cooking: After removing the gammon from the oven, apply one final glaze layer and let it sit under a warm cover. This last touch adds an extra shine and flavour punch, making your dish irresistible.

❓Recipe FAQ's

How can I tell when the gammon is cooked?

Insert a sharp knife inside the gammon and pull it out. If you struggle to remove the knife or the meat feels a bit springy, return it to the slow cooker to let it cook for longer. Or you can use a thermometer to check the ham has reached an internal temperature of 71ºc.

Do I have to boil or soak this ham before cooking it?

No, you don't need to boil or soak the ham before cooking. Modern gammons have less salt compared to the past, thanks to advancements in refrigeration reducing the need for heavy salting for preservation.

What type of honey should I use?

Any clear, runny honey will work. Buying something expensive like blossom honey or Manuka honey is unnecessary. You won't be able to taste the difference.

Can I use a different liquid to cook the ham?

Absolutely. This is a really great place to get creative. You can try ginger beer for a spicy kick or cola for something different. Chicken stock also works well here too. And in a pinch, water will also do the job just fine.