Slow cooker Turkey and Ham

slowcooker Turkey and ham

Hey lovelies,

“I wish it could be Christmas every day”

If you’re missing your Sunday pub Carvery this is a super fuss-free way to cook the classic Turkey and Ham dinner at home.

Without having to splurge on buying the turkey (like who eats the Legs anyway?)

I use a turkey breast joint for this around 500g to 900g , all the supermarkets are stocking them. ( I usually get mine in Lidl or Super Valu ) and 700g Gammon.

You just pop both joints of meat into the slow cooker together and forget about it.  (Maybe have a little bop around the kitchen jingle bell rock, while you’re at it. )

The juices from both joints of released into the slow cooker make an epic gravy!

I’ve also included my sausage meat stuffing and caramelised sprout recipes to give you all that extra taste of Christmas, I, ll be putting the crackers out next.

I can’t wait to hear how you get on with this one.

Jolene x

Ingredients
For the turkey and Ham
1 medium white onion
1 chicken stock cube or stockpot
500g to 900g turkey breast joint
700g unsmoked Gammon joint

Method
Peel and chop your onion and place it in the bottom of your slow cooker
Add a chicken stock cube or stockpot, there is no need to add any liquid as both joints of meat will release around a pint of liquid during the slow cooking this will make an amazing gravy

Cook on low for 8 hours
Medium for 6 hours
High for 4 hours
(this is a guideline as all slow cookers vary so check the turkey breast is pure white with no pink before serving and juices run clear )

Ham glaze (optional)

3 tablespoons of runny honey mixed with a tablespoon of dijon mustard. Brush your cooked ham with the glaze and pop it in the oven at 180c for 20 mins until sticky and golden.

For the gravy
Strain the juices from your slow cooker into a saucepan, gently heat, when bubbling add a cornflour paste (2 teaspoons of cornflour mixed with a dribble of cold water ) and whisk until thick.

Sage and sausage meat stuffing
8 jumbo Irish pork sausages
2 tablespoons of butter
100g bread crumbs
½ diced white onion
1 tablespoon dried sage
50g chopped walnuts (optional)
50g dried cranberries (optional)

Method
Preheat oven to 180c Gas mark
Remove the skin off the sausages
Dice the onion, chop the walnuts and cranberries in half
combine all the ingredients in a large mixing bowl, getting your hands in to give a good mix
Add to an ovenproof dish and cover with greaseproof paper or tin foil
Oven bake for 30 mins, remove the foil/ greaseproof paper mix breaking up your stuffing into little chunks with a spoon and put back into the oven for a further 10 mins uncovered to crisp up the edges

Caramelised Brussel sprouts
Ingredients
20 Brussel Sprouts
1 tablespoon of oil
1 table of balsamic vinegar
1 tablespoon of brown sugar
50gs of pecan nuts (optional)
50g of bacon bits (optional)
Method
Preheat oven to 180c Gas 4
Half and peel the outer skin off your sprouts
Add to a lined baking tray with your pecan nuts and bacon bits
In a little bowl mix the oil, balsamic and brown sugar and add it to the sprouts mixing well.
Oven bake for 30 to 40 mins until your sprouts are caramelised and bacon is crispy.

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