Gammon is a great staple to serve midweek and is relatively cheap. Even a small joint can feed 4 with enough scraps left over to add to soups or pasta. Most people think of poached egg or pineapple as an accompaniment but I love peaches.The sweetness cuts through the saltiness of the ham and they caramelise beautifully in the heat of the SC making their flavour more intense. This will be a family favourite I'm sure. Why not give this a try and let us know how you got on in the comments below. We love to hear your feedback x
Prep:- Soak the Gammon for 1-2hrs in cold water to reduce the saltiness.
Pat dry then score the skin in a diamond pattern to enable it to soak in the juices whilst cooking.
Place in the Slow Cooker.
Add the tin of peaches including the juice/syrup.
Do not add any more liquid.
Cook on Low for 5hrs or high for 3.
Once cooked remove from the SC and place on a baking tray.
Drain the juice from the SC.(set the peaches aside) Allow to cool and skim off the fat.
Drizzle the syrup over the Gammon and place it in the oven to caramelise.
Alternatively use 1 tbsp of honey
Bake uncovered for 10-15 mns at 200°
Remove from the oven and let it rest for 20mns before slicing
Serve with Roast Potatoes, vegetables and the peaches.
Easy swaps:-
Syrup for honey.
Peaches for Pineapple
Servings 4