Slow Cooker Gammon

Great for a roast dinner and fills your house with delicious smells building up that appetite.

Slow cooking the gammon in ginger beer creates a succulent joint with a slight sweet tang. Finished off in the oven with the honey mustard glaze to crisp up and caramelise the outside (this is optional but I do highly recommend for maximum tastiness). The honey brings a sweetness whilst the mustard packs a bit of a punch to balance the sweet. You can also serve up the onions that are cooked in all juices in the slow cooker.

I served mine up as part of my Sunday roast dinner (including homemade parsley sauce, and some potatoes and broad beans from the garden), and had some left over the next day which I chucked in a mac & cheese. The recipe can easily be scaled up to feed more people (or if you want more leftovers to enjoy!).

Slow Cooker Gammon

Serves 4

Ingredients

• 1kg gammon

• 1 litre ginger beer

• 6 cloves

• 1 white onion (sliced)

• 2 tbsp honey

• 1 tbsp wholegrain mustard

Directions

1. Place onion, cloves and gammon in the slow cooker

2. Pour over ginger beer and cook on low for 6-8 hours

3. Heat oven to 180

4. Remove gammon from slow cooker, remove the skin from the joint (it should begin to peel away in the slow cooker), score the fat into diamonds

5. Mix the honey and wholegrain mustard together and brush onto gammon

6. Place gammon in oven for 20 minutes before serving