Boneless ham works best with this recipe as it is easier to work with. The bigger the cooker you have the bigger the amount of ham you can cook. This recipe is for a 5 to 8 cup rice cooker and is for previously uncooked ham. You can buy precooked ham and glaze using the slow cooker mathod but shorten the cooking time to 3 hours and follow the instructions from point 3. onwards. Adjust the quantities and timing according to the cooker size and ham type (cooked or uncooked).
AuthorHungry PandaDifficultyIntermediatePut the gammon and water into the rice cooker inner bowl and set the SLOW COOK function of your rice cooker.
Press START and cook for 6-8 hours or until the gammon is cooked.
When cooked lift out and leave to cool for 10 minutes. Remove any rind and score any remaining ham fat in a criss cross pattern.
Add the brown sugar, honey, mustard, water, garlic and cloves to the liquid left in the inner bowl.
Set the SLOW COOK function for 2-3 hours, press START and cook for 10 minutes.
Place the ham back into the inner bowl with the glaze and baste it. Close the lid and cook - basting 3 or 4 times during the remaining cooking period
Slice then serve and pour some of the glaze liquid over the top of the ham. Thicken the glaze with cornstarch if needed.
Ingredients
Directions
Put the gammon and water into the rice cooker inner bowl and set the SLOW COOK function of your rice cooker.
Press START and cook for 6-8 hours or until the gammon is cooked.
When cooked lift out and leave to cool for 10 minutes. Remove any rind and score any remaining ham fat in a criss cross pattern.
Add the brown sugar, honey, mustard, water, garlic and cloves to the liquid left in the inner bowl.
Set the SLOW COOK function for 2-3 hours, press START and cook for 10 minutes.
Place the ham back into the inner bowl with the glaze and baste it. Close the lid and cook - basting 3 or 4 times during the remaining cooking period
Slice then serve and pour some of the glaze liquid over the top of the ham. Thicken the glaze with cornstarch if needed.
Notes
Pre-sliced (or spiral ham) can be cooked and makes for a more intense flavour as the glaze permeates better through the ham. It’s also quicker than cooking from scratch. Thickening the glaze before pouring over the ham when serving is a great way to intensify the flavour and make the ham extra succulent and moist.