Slow cooker gammon cooked in water is a simple and effective method to make the gammon tender and reduce its saltiness. The gammon joint is placed in the slow cooker on a bed of vegetables for flavor, then covered about three- quarters with water. The water helps to mellow the salt content of the gammon during cooking and keeps it moist. Typically, about 1 liter (just over 4 cups) of warm water is used for a medium-sized gammon joint around 1.2 kg. The slow cooker is then set to cook for about 4 hours on high or 7 hours on low, depending on the desired tenderness. After cooking, the gammon is rested for 5 minutes before slicing and serving, often as a roast or sandwiches. This method eliminates the need for soaking the gammon overnight to remove excess salt, as the slow cooking with water achieves that effectively.
Key Points for Slow Cooker Gammon in Water:
- Use about ¾ coverage of water over the gammon (around 1 liter for 1.2 kg joint)
- Add vegetables such as onions, carrots, and celery to create flavor and vegetable stock
- Season with herbs like parsley and oregano, or peppercorns
- Cook on high for 4 hours or low for 7 hours
- Use warm water to speed up cooking time
- Rest before slicing
This is considered one of the easiest and best ways to prepare gammon in a slow cooker with minimal fuss and great results.
