Easy Slow Cooker Gammon in Pineapple Juice

10 standard portions

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Ingredients

• 2 kg Unsmoked Gammon Joint
• 1 litre Pineapple Juice
• 1 Carrot (roughly chopped)
• 1 Celery Stick (roughly chopped)
• 1 Onion (roughly chopped)
• 1 Cinnamon Stick
• 1 Bay Leaf
• 5 tbsp Honey
• 1 tbsp English Mustard (or use Dijon Mustard)
• 2 tbsp Demerara Sugar

Method

1. Place the gammon joint in your slow cooker basin, pour over the pineapple juice (top up with water so the whole joint is covered), then add the roughly chopped onion, carrot, celery, as well as the cinnamon stick and bay leaf. Cook for 5 hours on LOW.
2. Lift the gammon out of the slow cooker into a foil-lined roasting tin and preheat the oven to 180C (160 Fan/ 350F/ Gas 4).
3. Once the gammon has cooled slightly (5-10 minutes), use a sharp knife and cut away the skin, leaving a thin layer of fat. Score the skin in a crisscross pattern if you wish.
4. Mix together the glaze ingredients and pour half over the gammon. Roast in the oven for 20 minutes.
5. Remove the roasting tin from the oven and pour over the remaining glaze. Return to the oven for another 20-25 minutes until the top of the gammon is golden brown and glistening
6. Allow the gammon to rest for 15 minutes before slicing.