- Prepare the Ham/Gammon
If you are using a UK Gammon joint, check if it needs soaking to remove excess salt (most modern supermarket gammons don't, but butcher-bought ones might). Place the ham into your slow cooker. If it’s too large, you may need to trim a small slice off the bottom to make it fit.
- Slow Cook for Tenderness
Pour the 1 cup (240ml) apple juice and water into the base of the slow cooker. Add the onion and star anise. Cover and cook on LOW for 6–7 hours (or HIGH for 3–4 hours). The ham is ready when it is tender but not quite falling apart.
- Score the Fat
Preheat your oven to 400°F (200°C / Gas Mark 6). Remove the ham from the slow cooker and place it on a foil-lined roasting tray. Carefully remove the top layer of skin (rind), leaving a thin layer of fat. Use a sharp knife to score a diamond pattern into the fat, about 1/4 inch (5mm) deep.
- Apply the Glaze
In a small bowl, whisk together the brown sugar (200g), honey (120ml), mustard, cloves, cinnamon, and vinegar. Generously brush half of the glaze over the ham, ensuring it gets into the scored lines.
- The Oven Finish
Place the ham in the oven for 20–25 minutes. Every 10 minutes, take it out and brush with the remaining glaze. Bake until the fat is golden, bubbly, and slightly charred at the edges.
- Rest and Serve
Let the ham rest for at least 15–20 minutes before carving. This allows the juices to redistribute, ensuring every slice is moist.
- Calories:345 kcal
- Protein:28 g
- Fat:14 g
- Carbohydrates (mainly from the glaze):22 g
- Sodium: (varies by ham brand):1200 mg
The Ultimate Easy Glazed Christmas Ham (Slow Cooker to Oven)
Pro Tips for the Perfect Christmas Ham
- Internal Temperature: Use a meat thermometer. You are looking for an internal temperature of 145°F (63°C). Since the ham is technically pre-cooked (if smoked), the oven stage is mostly for the glaze.
- Don’t Over-Score: If you cut too deep into the meat, the juices will escape and the meat may dry out.
- The “Glue”: The mustard in the glaze acts as an emulsifier, helping the sugar and honey stick to the meat rather than sliding off into the pan.
Ingredient Substitutions (US & Europe)
- The Meat: In the USA, look for a “City Ham” (brined and smoked). In the UK/Europe, look for a “Gammon Joint.” If using a spiral-cut ham (common in the US), reduce the slow cooker time by 1 hour to prevent over-drying.
- The Sugar: If you can’t find American brown sugar, UK Muscovado sugar adds a beautiful molasses depth.
- The Liquid: If you don’t have apple juice, ginger ale or even a dry hard cider (scrumpy) works brilliantly as a braising liquid.
Variations
- Boozy Glaze: Swap the vinegar for 2 tbsp of Bourbon or Dark Rum.
- Spicy Kick: Add 1 tsp of red chili flakes or a dash of Sriracha to the glaze.
- Pineapple Classic: Pin pineapple rings and maraschino cherries to the ham with toothpicks before glazing.
Storage & Freezing
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezing: Sliced ham freezes perfectly. Wrap tightly in foil and place in a freezer bag for up to 3 months.
- Reheating: To keep it moist, reheat slices in a pan with a splash of water or apple juice, covered, over medium heat.
Can I make this ahead of time?
Yes! You can slow cook the ham the day before, store it in the fridge, and then perform the “Scoring and Glazing” step in the oven on Christmas Day.
Why is my ham salty?
Gammon (UK) is salt-cured. If you are worried about salt, soak the raw joint in cold water for 12 hours before cooking, changing the water once.
Do I need to add liquid to the slow cooker?
Yes. While the ham releases juices, a small amount of apple juice prevents the bottom from scorching and creates a lovely steam that keeps the meat succulent.
