An easy and foolproof way to cook the ham in the slow cooker or crockpot. At the end of cooking the ham is glazed all over then placed in the oven to crisp up and caramelize! So yummy!
Place the gammon or ham in a large slow cooker or crockpot. Pour over enough coke to cover the ham or most of it. Add the peeled and quartered onion and scatter in a few places.
Cook the gammon or ham for 4 hours on high or 6-8 hours on low until thoroughly cooked and meat is tender but still holding its shape. Keeping it longer in the crockpot may make the ham fall apart (like pulled pork) which is fine too if that is what you prefer.
Remove the ham and transfer it to a plate. Pour the liquid away (save it to make soup, if you like). Allow the ham to cool slightly while you heat the oven to 400F/190C.
Place the ham into a roasting tin, then cut away the skin or rind but leave behind an even layer of fat. (I didn't do this because the ham I had had a thin layer of skin and fat. However, your ham would look better roasted if you remove the extra rind or skin so it's worth doing it.) Score the fat all over in a criss-cross pattern.
Make sure the ham is positioned fat-side up. If the ham is thinner on one end than the other, prop the short end up with a wodge of crumpled kitchen foil, so the fat is more horizontal – this will help it brown more evenly. Glaze the ham with the honey-mustard mixture.
To make the glaze, mix the mustard, honey, and sugar in a small bowl. Spread the glaze all over the ham. Leave some extra glaze to spread over the ham after it has roasted in the oven.
TIPS & TRICKS
If your ham or gammon is tied, keep the string on during cooking to help it hold its shape.
On a high setting, the pork should take 4 hrs. Smaller slow cookers will cook faster than larger ones.
The temperature of slow cookers can vary vastly so it’s worth investing in a meat thermometer to check if your meat is cooked. Push the probe right into the center of the joint to check, it should read 150F/65C once cooked (this will rise slightly as it rests.)