1 gammon joint
1 tin of pineapple chunks in juice
2 tbsps honey
- Soak the gammon in cold water for 24 hours before starting to cook, as this helps some of the salt from the meat to soak out, making it less salty.
- Place the joint in the slow cooker and rub honey into the fat.
- Pour the pineapple & juice over the joint and add boiling hot water so that the meat is sat in approximately 1 inch of liquid.
- Leave on a low heat in the slow cooker for 6-8 hours.
Enjoy with honey roasted parsnips and other steamed or roasted vegetables and potatoes.