This post is in collaboration with Swaledale Butchers.
A Centrepiece for Your Christmas Dinner…
Prepare for your best Christmas dinner yet. This slow cooker Christmas orange gammon is going to be a game changer for your festive hosting. Not only is it going to free up some oven space, it’s pretty much a prep-and-forget dish. Slow cooking is usually associated with Sunday dinners and batch cooking. But who says you cannot use it for your Christmas dinner?
This slow cooker Christmas orange gammon incorporates all those traditional Christmas tastes. Cranberries, oranges and bay leaves. It’s delicious and goes perfectly with all the trimmings.
Slow Cooker Christmas Orange Gammon.
Now, when it comes to your Christmas meats, you have to go with the best. For me, this is Swaledale Butchers. I’ve previously worked with them when it comes to elevating your BBQ experience in the summertime. So naturally, I was going to trust them with my meat for Christmas. This dry-cured traditional York-style ham is delicious, the perfect addition to your festive table.
When it comes to slow cooking the meat, there are two ways you can cook it. The first is low and slow, for seven hours, or high for three and a half. This means it works depending on your schedule. You want to stick it on first thing in the morning, go for it. In a rush and want it done nice and fast? Cook it on high. The choice is yours.
As I mentioned also, this gammon goes with all the trimmings. I love a cauliflower cheese, the traditional vegetables. Of course, you cannot forget the stuffing and pigs in blankets, something that you also can pick up from Swaledale Butchers.
Slow Cooker Christmas Orange Gammon
- 2 kg gammon joint
- 1.5 l cranberry juice
- 1 onion, sliced
- 1 carrot, chopped
- 3 bay leaves
- 1 tbsp mixed spice
- 20 cloves, whole
- 1 orange
- 1 tbsp wholegrain mustard
- 3 tbsp muscovado sugar
- 1 tsp cider vinegar
- 3 tbsp orange marmalade
- Add the gammon, cranberry juice, onion, carrot, bay leaves and mixed spice to a slow cooker. Cook on low for 7 hours or 3.5 hours on high. Ensure the gammon is sat on top of some vegetables, fat side up and the cranberry juice covers the gammon.
- Towards the end of your slow cooker time, heat your oven to 190C. Whilst heating, mix together the mustard, sugar, marmalade and cider vinegar. Gently heat the mixture on a low heat to loosen it up.
- Once cooked, remove the gammon from the slow cooker and take the fat off. It should easily pull off without a knife. Score a diamond pattern into the remaining fat and press a clove into each cross-section. Place back on top of the gammon.
- Cover the gammon in half of the glaze. Slice the orange and add them on top. Use cloves to hold them in place if needed.
- Bake in the oven for 10 minutes, then add the remaining glaze. Bake for a further 10 minutes. Serve with the trimmings and enjoy!