Place the gammon into the slow cooker fat and skin side up with the string intact (to ensure it remains rolled up). Arrange the roughly chopped onion, carrot and celery around the gammon joint. Put in the bay leaves and sprinkle over the ground black pepper.
Pour over the cola so it covers the meat entirely. Cook on low for 8 hours or 4 on high.
Check that the meat is cooked through. You can do this by:1. Checking that the skin and fat are receding from the edge of the joint2. Piece the meat with a skewer, the meat should look light pink and slightly flaky. The skewer should be able to pierce through to the middle of the joint with little resistance.3. Insert a meat thermometer to the centre of the joint, it will read upwards of 160°F or 71°C.
Remove the gammon from the pot and discard the cooking stock. Then remove the skin to leave just the layer of fat on the outside of the meat. Place the joint in a roasting tin fat side up.
With a sharp knife make score lines in the fat and slightly into the meat in diamond shapes. Press in a clove into each corner of a diamond.
In a jug mix the honey, cider vinegar, mustard and ground black pepper and then pour half of this over the top of the meat ensuring the glaze covers the fat.
Place the joint in a pre-heated oven at 190°C or fan 170°C. After 15 minutes baste the meat with any glaze that has dripped into the pan, and pour over the remaining glaze from the jug. Return the joint to the oven for another 15 minutes.
Remove the gammon from the oven and carve.
This recipe is gluten free.
Note that cooking times can vary slightly based on the temperature of your slow cooker – the times stated were achieved using the one linked in the equipment list.If you’re unsure and would like to check, the internal temperature of the meat should be 68C when it’s cooked – we’ve linked a meat thermometer in the equipment list.