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Slow Cooked Ginger Glazed Ham with Mash and Veg

by Jo Scarratt-Jones from Eat Well for Less: Quick & Easy Meals

A foolproof recipe for slow-cooked ham, with a delicious ginger glaze adding a fresh twist to this classic, budget-friendly dish.

From the book

Jo Scarratt-Jones, Gregg Wallace, Chris Bavin


A gammon is perfect for any time of the year. Serve this as a complete meal with the mash and veg, then keep any leftover cold ham for sandwiches. The sauce is deliciously salty and sweet with a light gingery kick.

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1.3-1.5kg gammon joint
2 onions, roughly chopped
4 large carrots, peeled and cut in half (to make 8 large chunks in total)
1 litre low sugar ginger beer
750g potatoes, peeled and cut into chunks
75g butter
125ml semi-skimmed milk
1 head broccoli, cut into florets
560g spring greens, roughly chopped
2-3 tbsp cornflour
Sea salt and freshly ground black pepper, to taste
English mustard, to serve (optional)

Essential kit

You will need: a slow cooker or a large, ovenproof casserole dish.

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Preheat the slow cooker on the high setting, according to the manufacturer’s instructions (see Cook’s Note below).

Remove the skin and any excess fat from the top of the gammon and discard.

Place the onions into the cooking pot of the slow cooker and place the gammon on top. Stick the carrots in around the side of the gammon, then pour the ginger beer over the top and cover.

Leave the setting on high or turn it down to low, then leave the gammon to cook on high for 6–8 hours, or on low for 8–10 hours. When the gammon is ready it will be tender and slightly flaking when pressed.

While the gammon cooks, prepare the mash. Place the potatoes in a saucepan and add enough cold water to cover them by about 1cm. Bring to the boil, then reduce the heat and simmer for about 15–20 minutes until tender. Drain and return the potatoes to the pan, then place over the heat for 30 seconds to drive off any excess water.

Mash with a potato masher, then add the butter and milk and mash once more. Season to taste with a little salt and some black pepper.

When the gammon is nearly cooked, bring a large saucepan of salted water to the boil, add the broccoli and cook for 3 minutes, then add the spring greens and cook for another 2 minutes until both are tender. Drain and keep hot.

When the gammon is ready, lift the gammon and carrots out of the slow cooker, place on a board and cover with foil.

Strain the cooking liquor through a fine sieve into a saucepan, then bring to the boil over a high heat. In a small bowl, mix the cornflour with 2 tablespoons of cold water until smooth. Whisk the cornflour mix into the bubbling liquor, and continue whisking and heating until the sauce thickens.

Carve the gammon into thick slices and serve with a dollop of the hot mash and the carrots, broccoli and spring greens. Pour the sauce over the top and serve with some mustard, if you like.

Cook’s Note: the gammon can also be cooked in a large, ovenproof casserole dish. Follow the instructions above for preparing the dish, and then cook in a preheated oven at 180°C/160°C fan/ Gas 4 for 2½–3 hours.

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From the book: Eat Well for Less: Quick & Easy Meals

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