Slow cooker ginger beer gammon with mustard glaze

Name: Slow cooker ginger beer gammon with mustard glaze
Total time: 9 h
Cuisine: British
Ingredients: 1.5kg unsmoked gammon joint, skin on; 1 onion, quartered; 500ml ginger beer; 2 bay leaves; 6 black peppercorns; 16 whole cloves; 2 tbsp wholegrain mustard; 2 tbsp soft light brown sugar

A gammon joint cooked slowly in ginger beer until tender, then finished in a hot oven with a sticky mustard and brown sugar glaze.

Time9 hrs
LevelEasy
Costabout £1.38 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

536kcal
11.6gcarbs
6.9gof which sugars
38gfat
14.1gsaturates
37gprotein
1.9gfibre
5.3gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

8 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

1.5 kgunsmoked gammon jointskin on
1onionquartered
500 mlginger beer
2bay leaves
6black peppercorns
16whole cloves
2 tbspwholegrain mustard
2 tbspsoft light brown sugar

Method

1
If the packet says the gammon is very salty, soak it in cold water overnight and drain. Most modern joints do not need it.
2
Put the gammon in the slow cooker with the onion, bay leaves and peppercorns. Pour over the ginger beer. It should come about halfway up the joint.
3
Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until a knife slides in with no resistance. Turn the joint over once halfway if you are home.
420 min
4
Heat the oven to 200°C (180°C fan). Lift the gammon onto a board. Cut off the skin, leaving a thin layer of fat, and score the fat in a diamond pattern. Press a clove into each diamond.
5
Mix the mustard and sugar to a paste and spread it over the fat. Roast in a tin for 15 to 20 minutes until bubbling and caramelised.
18 min
6
Rest for 15 minutes, then slice thickly. Throw the cooking liquid away, as it will be salty. Serve warm with mash and greens, or cold with chutney.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.