- 1.5-1.8kg unsmoked boneless gammon joint
- 2l cola (not diet)
- 1 carrot, peeled and chopped
- 1 onion, peeled and quartered
- 1 stick celery, chopped
- 1 cinnamon stick
- ½ tbsp peppercorns
- 1 bay leaf
For the glaze
- 150ml maple syrup
- 2 tbsp wholegrain mustard
- 2 tbsp red wine vinegar
- pinch of ground cloves or five-spice
- STEP 1
Set your slow cooker to medium. Place the gammon joint in and cover with the cola. Add 1 chopped carrot, 1 quartered onion, 1 chopped celery stick, 1 cinnamon stick, ½ tbsp peppercorns and 1 bay leaf.
- STEP 2
Cook for 5½ hrs on low until the gammon is tender but still holding its shape, topping up with boiling water if necessary to keep the gammon fully covered.
- STEP 3
Carefully pour the liquid away, then let the ham cool a little while you heat the oven to 190C/170C fan/gas 5. Lift the ham into a roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern.
- STEP 4
Mix the maple syrup, mustard, vinegar and ground cloves or five-spice in a jug. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 30 mins.
- STEP 5
Remove from the oven and allow to rest for 10 mins, then spoon more glaze over the top. Can be roasted on the day or up to two days ahead and served cold.
If your gammon is tied, keep the string on during cooking to help it hold its shape.
HAVE A MEAT THERMOMETER?
The temperature of slow cookers can vary vastly so it’s worth investing in a meat thermometer to check if your meat is cooked. Push the probe right into the centre of the joint to check, it should read 65C once cooked (this will rise slightly as it rests.)
TRY THE HIGH SETTING ON THE SLOW COOKER
On a high setting the pork should take 4 hrs. Smaller slow cookers will cook faster than larger ones.