An easy, foolproof method for cooking gammon or ham in a slow cooker or crockpot. Cooking the joint with regular Coca‑Cola adds a rich depth of flavor while keeping the meat exceptionally moist and tender. After slow cooking, the ham is glazed and finished in a hot oven so the exterior crisps and caramelizes—perfect for Easter, Thanksgiving, Christmas, or any special family meal.
If you like using leftover ham, try recipes such as Colorful Ham Strata or a hearty ham and macaroni soup. These make great breakfasts, lunches, or warming dinners.
When my mother‑in‑law was alive she often cooked fresh ham for family gatherings. We enjoyed it for days and never tired of it—her gammon (the English-style ham) was always a highlight. In memory of her warm hospitality, I learned to recreate a juicy slow‑cooked ham that brings those same flavors to the table.
I didn’t have her exact recipe, so I adapted a simple slow cooker method I found and tested. The crockpot makes this especially convenient: set it and forget it until it’s time to finish the glaze in the oven. Yes, this recipe uses regular cola (not diet) to infuse sweetness and a subtle caramel note into the meat.
You may see the terms “gammon” and “ham” used interchangeably. They are similar—both are cuts from the hind leg of a pig—but they differ mainly in how they are cured and sold:
- Gammon is typically sold raw and must be cooked before eating.
- Ham is usually sold pre‑cured and often already cooked, ready to be sliced for sandwiches or salads.
- After cooking, a gammon joint becomes what we call ham.
This slow cooker technique works well for either a British gammon or an American ham. Adjust cooking times depending on whether the joint is raw or already cooked and on the size of the piece. Raw gammon will generally need longer slow cooking than a pre‑cooked ham.
Slow Cooker Gammon or Ham with Coke
Author: Manila Spoon
An easy, reliable slow cooker method that yields a moist, flavorful ham. Finish with a honey‑mustard and brown sugar glaze and a quick roast in the oven for a glossy, caramelized finish.
Equipment
- Large slow cooker or crockpot
- Roasting tin or ovenproof dish
- Meat thermometer (recommended)
Ingredients
For the Ham
- 5 lbs (about 2.3 kg) boneless unsmoked gammon or ham
- 1–2 liters regular Coca‑Cola (not diet), enough to mostly cover the joint
- 1 large onion, peeled and quartered
- Whole cloves, optional, to stud the fat
For the Glaze
- 1 tbsp English mustard
- 1 tbsp honey
- 3 tbsp brown sugar (or to taste)
Instructions
Slow Cooker
- Place the gammon or ham in a large slow cooker. Pour in enough cola to cover most of the joint. Add the quartered onion around the meat.
- For raw gammon: cook on High for about 3 hours or on Low for 6–7 hours, until the meat is tender but still holds its shape. For a precooked American ham of about 5 pounds, reduce the time—about 4 hours on Low may be sufficient; larger cooked hams may need 5–6 hours on Low. Spiral‑cut hams cook faster and can dry out—reduce time accordingly. The internal temperature should reach at least 145°F (63°C) before serving.
- Carefully lift the ham from the cooker and transfer it to a plate. Reserve the cooking liquid if you’d like to use it for soup or stock. Let the ham cool slightly while you preheat the oven to 400°F (190°C).
Finish and Glaze
- Place the ham in a roasting tin. Remove the skin or rind, leaving an even layer of fat. Score the fat in a crisscross pattern so the glaze can stick and the fat can render evenly.
- Position the ham fat‑side up. If one end is thinner, prop it with foil so it browns evenly. Mix the mustard, honey, and brown sugar to make the glaze and spread a layer over the ham, reserving some to brush on after roasting.
- Optionally insert whole cloves into the scored fat. Roast in the preheated oven for 10–15 minutes, or until the fat is golden and caramelized. Remove, let rest for 10 minutes, then spoon additional glaze over the top. Serve hot or allow to cool and serve cold within two days.
Notes & Tips
- If your joint is tied, keep the string on during cooking to help it hold its shape.
- Smaller slow cookers often cook faster than large ones; on High the gammon usually takes about 3–4 hours.
- Slow cooker temperatures vary. A probe thermometer is a worthwhile investment—insert it into the center of the joint; the meat should read 145°F (63°C) when done. The temperature will rise slightly while resting.
- Save the reserved cooking liquid to make a flavorful soup or gravy.
Nutrition (approx. per serving)
- Calories: 769 kcal
- Carbohydrates: 20 g
- Protein: 62 g
- Fat: 48 g (Saturated fat: 17 g)
- Sodium: 3531 mg
Keywords: crockpot coke ham, gammon in coke, ham cooked in Coca‑Cola, slow cooker ham, cola glazed ham