Gammon joint - slow cooker

[FrankHovis]

Anyone got any tips? I usually roast these but recentlt, I've dusted off my slow cooker and have been using it for stews etc. Never done a joint of meat in it though. Was thinking of cooking it in pineapple juice and brown sugar, on low for around 7hrs.

[Tanguero]

Use a decent pear cider / perry, the best you can run to, enough to cover it. Add couple of bay leaves, 4-5 cloves and a teaspoon of whole black peppecorns. There is an enzyme from the pear that tenderises the meat - I confidently predict that it will be the most succulent and tastiest Gammon joint you have had.

[FrankHovis]

Might give that a go then. Does the ham need to be totally submerged though? Think I've only got 1 bottle of pear cider in at the moment.

[calibrax]

There's always Nigella's Coca-Cola method, you could adapt it for the slow cooker...

http://www.channel4.com/food/recipes/chefs/nigella...

[Mobile Chicane]

I generally use a small peeled onion studded with 4 cloves, a celery stick, a carrot, 2 bay leaves and a teaspoon of peppercorns plus water to cover.

Cook it for 12 hours on low, then either eat hot or else wrap it in greaseproof paper, wedge it into a bowl with a weighted plate on top and refridgerate. A lovely jelly will form around the meat. I save the resulting stock as well to cook Puy lentils in.

Liking the cider / perry idea though.