Honey-Glazed Gammon Roast with Sticky Honey Glaze

Whats the difference between gammon and ham?

Gammon and ham are similar but not identical.

• Gammon is sold raw and must be cooked; ham is usually sold cured or cooked and can be eaten as-is.
• Gammon is commonly used in British and Irish cooking, while ham appears in many regional styles worldwide.

⭐️ Why this recipe works

• Effortless cooking: The slow cooker keeps the gammon moist with minimal hands-on time.
• Perfect texture: Oven-finishing produces a sticky, caramelised glaze and crispy exterior while the inside remains tender.
• Layered flavour: Cider and warm spices infuse the meat, adding depth beyond a plain roast.
• Versatile: Suitable for holidays or everyday dinners and easy to scale for larger groups.

🧾 Ingredients overview

Below are the key ingredients and why they matter. For exact quantities, see the recipe card later in the page.

• Smoked gammon: Offers a rich, savory base. Unsmoked gammon works if you prefer a milder taste.
• Apple cider or apple juice: The cooking liquid that tenderises and adds fruity sweetness; juice is a non-alcoholic alternative.
• Star anise, cinnamon, bay leaves, cloves: Warm aromatics that deepen the flavour of the cooking liquid.
• Honey and butter: Form a glossy, sticky glaze that caramelises during the oven finish.

👩🏻‍🍳 How to make it

• Prepare the gammon:
  • Remove packaging and score the skin in a diamond pattern without cutting through to the meat.
  • Put the gammon in the slow cooker and pour over the cider or apple juice. Add star anise, cinnamon sticks, bay leaves and cloves. Ensure the ham is mostly submerged; turn midway if necessary. You can use a large pot on the stovetop if preferred.
• Cook:
  • Cover and cook on low for about 6–8 hours, or on medium for 5–6 hours. The slow, gentle heat keeps the meat moist and lets it absorb the aromatics.
  • When cooking nears completion, preheat the oven to around 220°C (430°F) to crisp the glaze.
  • Make the glaze: Gently melt honey and butter together in a small saucepan over low heat until smooth. Stir in chopped rosemary if using.
• Glaze and finish:
  • Transfer the cooked gammon to a foil-lined baking tray. Brush the glaze over the surface.
  • Bake in the hot oven until the glaze bubbles and the outside is golden and crisp, roughly 20–30 minutes. Baste halfway through for extra sheen and flavour.
  • Rest the gammon for 10–15 minutes before carving to allow juices to redistribute.

🍯 Storing and reheating leftovers

• Fridge: Cool completely, wrap tightly or store in an airtight container. Keeps 3–4 days.
• Freezer: Slice if desired, wrap portions well in cling film and foil, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating methods:
  • Oven: Preheat to 160°C (325°F). Place slices in a baking dish with a splash of water or cider, cover with foil and warm 10–15 minutes.
  • Microwave: Cover slices with a damp paper towel and heat in short intervals to avoid drying.
  • Stovetop: Gently warm slices in a skillet with a little butter or water until heated through.
• Reheat leftovers to an internal temperature of 74°C (165°F) for food safety and avoid reheating multiple times.

💡 Chef’s Guide: Expert Tips

Practical tips for a great result.

1. Score the skin: A diamond pattern helps the glaze reach the meat and creates attractive crackling.
2. Rest the meat: Let it rest before slicing so the juices settle and the slices stay moist.
3. Boost the aromatics: Add orange peel, ginger or garlic to the cooking liquid for extra depth.
4. Glaze variations: Mix in maple syrup, apricot jam or a splash of bourbon for different flavour profiles.
5. Baste often: Frequent basting during the oven finish builds a thicker, shinier glaze.
6. Final shine: Brush on one last layer of glaze after the oven and let it rest under a warm cover for extra gloss.