Ingredients
- Unsmoked boneless gammon joint
- 1 carrot, chopped
- 1 onion, chopped
- 1 stick of celery, chopped
- 2l of coca-cola
- 1 bayleaf
- ½ tbsp pink peppercorns
- 1 cinnamon stick
- 150ml maple syrup
- 2 tbsp wholegrain mustard
- 2 tbsp red wine vinegar
- Unsmoked boneless gammon joint
- 1 carrot, chopped
- 1 onion, chopped
- 1 stick of celery, chopped
- 2l of coca-cola
- 1 bayleaf
- ½ tbsp pink peppercorns
- 1 cinnamon stick
- 150ml maple syrup
- 2 tbsp wholegrain mustard
- 2 tbsp red wine vinegar
Place your gammon joint into the slow cooker. Add in the chopped vegetables and add in enough coca-cola so the gammon is submerged. Add in the bayleaf, pepper and cinnamon stick, and set your slow cooker to medium.
SMALL CUTS OF GAMMON (700 – 900g) 2-3 hours on medium heat.
LARGE CUTS OF GAMMON (1.5-1.8kg) 5 -5½ on medium heat.
Best thing is to use a meat probe and get the internal temperature to 68°C. The gammon should be tender but holding its shape.
Mix the syrup, mustard and vinegar to make a glaze.
Once done, take out the meat, cut away the skin and leave an even layer of fat on the gammon. Score it with a criss cross and then coat it with the glaze. Put your cooked meat into a preheated oven at 180°C/350°F/gas 4 for 20-25 minutes, basting regularly for that gorgeous glaze!