Jamie Oliver Slow Cooker Gammon

This one—Jamie Oliver’s slow cooker gammon—gets under your skin. Not just for the obvious stuff like the cola or the sticky glaze (though those do a lot of heavy lifting), but for the way it fills your kitchen with that deep, sweet-savory scent. The kind that makes your neighbors pause at your door and sniff the air like cartoon characters. I didn’t plan on loving it this much. But here we are. (inspired by Jamie Oliver)

Ingredients Needed

For the main event:

• 2 to 2.5 kilos of gammon, jointed
• 3 litres of full-fat cola. Yes, really. The sugary stuff.
• 1 cinnamon stick. Not ground—go for the bark.
• 1 teaspoon of ground ginger
• 1/2 teaspoon of allspice
• 1/2 teaspoon of ground black pepper

For the glaze (aka the sticky magic):

• 1/4 teaspoon of ground cloves
• 1/2 cup of soft brown sugar
• 4 tablespoons of honey
• 2 tablespoons of Dijon mustard
• 1/2 teaspoon of ground cinnamon

How To Make Jamie Oliver Slow Cooker Gammon

1. Get the gammon in the slow cooker. Just plonk it in. Cover it with the cola. Don’t skimp—it needs to be practically swimming. Throw in the cinnamon, ginger, allspice, pepper. You’ll feel like some kind of kitchen alchemist. Put the lid on.
2. Set it on high if you’re in a rush (well, 4.5 hours isn’t exactly fast). Otherwise, go low and slow—6 hours. The house will smell like Christmas by hour three. It’s intoxicating.
3. When time’s up, fish the gammon out gently. It’ll be hot and falling-apart tender, so don’t rush it. Save two tablespoons of the cooking liquid. The rest? Down the drain. Let the meat cool on a board. Ten minutes is enough time to pull yourself together.
4. Oven goes on now—190C. Fan-assisted if you’ve got it. Line a baking tray with paper (because sticky glaze + metal = sad cleanup).
5. Now for the messy part. Slice off the skin but leave as much fat as you can. That’s the good stuff. Score it. Criss-cross diamonds, deep enough to hold the glaze. Not too precise. You’re not carving a pumpkin.
6. Mix the glaze—sugar, honey, mustard, cinnamon, cloves, plus that little splash of cola stock. It’ll smell like mischief. Paint most of it all over the scored fat. Don’t be shy.
7. Into the oven. Twenty-ish minutes. Baste it with the rest of the glaze for the last 10. It’ll bubble and darken and make your mouth water. Don’t wander too far.
8. Out it comes. Let it sit. No one likes a tongue-scalding slice.

Why I Love This Recipe

I made this on a cold Sunday afternoon. The kind where the rain just keeps coming. It was supposed to be casual—something easy. Instead, it turned into a dinner I’ll remember. The kids picked at the crusty glaze with their fingers. My partner actually closed their eyes during the first bite. I mean, that says it all, doesn’t it?

Recipe Tips

• Submerge it. Don’t leave the top of the gammon exposed or it’ll dry out and sulk.
• Smoked gammon, Gorgeous. Just know it’s saltier.
• Use diet cola if you must, but the full-fat stuff caramelizes better. That’s just a fact.
• If the glaze isn’t quite burnt enough around the edges, whack it under the broiler for 2-3 mins. Watch it though. Seriously.
• Don’t rush the resting time. That ten-minute breather matters.

How To Store This Jamie Oliver Slow Cooker Gammon

• Room Temp: No more than a couple of hours out. Wrap it or tuck it away quick.
• Fridge: Wrap tightly or use an airtight container. It’ll last around 4 days—good luck stretching it that long.
• Freezer: Wrap it in foil, get the air out, and freeze. Slices are handy. Keeps for 3 months.
• Reheating: Microwave Cover with a damp paper towel, 1-2 minutes. Don’t nuke it into rubber. Oven? Foil it and go at 350 for 15 minutes. Skillet? A few minutes per side. Crispy edges. Yes please.

Nutrition Facts (per serving)

• Calories: 256
• Carbs: 15g
• Protein: 37g
• Fat: 5g
• Sugar: 14g
• Sodium: 157mg

Let’s Answer a Few Questions! (FAQs)

What if it’s too salty?
Rinse the gammon before you cook it. Don’t skip this if yours is particularly cured. No extra salt needed.

Can I just use BBQ sauce instead of the glaze?
Yep. Totally different vibe, still delicious.

Do I have to soak it first?
Nah. Unless you’re after a really mellow flavour. Then a few hours in cold water won’t hurt.

Can I get the outside crispy?
Yes, yes, yes. Broil it after glazing. A few minutes is all it takes.

How do I know it’s done?
When it shreds with a fork and hits 145°F inside. Trust your nose. Trust your fork.

Try More Recipes:

• Jamie Oliver Bbq Baked Beans
• Jamie Oliver Pea And Mint Risotto
• Jamie Oliver Salmon Risotto