500 g (1 lb) unsmoked gammon joint, trimmed of fat
625 g (14 lb) baking potatoes, cut into 2 cm (4 inch) chunks
200 g (7 oz) small shallots, peeled
3 carrots, thickly sliced
2 celery sticks, thickly sliced
1 large leek, thickly sliced
2 bay leaves
200 ml (7 fl oz) dry cider
200 ml (7 fl oz) hot chicken stock
4 teaspoon cloves
1 teaspoon mustard powder pepper
3 tablespoons chopped chives, to garnish


1.Preheat the slow cooker if necessary. Rinse the joint with cold water, drain and place in the slow cooker pot with the potatoes.
2.Arrange the shallots, carrots, celery and leek slices around the tuck in the bay leaves.
3.Pour the cider and stock into a saucepan, add the cloves and mustard powder, then season with pepper (gammon joints can be salty, so don't be tempted to add salt).
4.Bring to the boil, then pour around the gammon. Cover and cook on high for 6-7 hours until the gammon is cooked through.
5.Cut the gammon into chopped chives.
6.FOR GAMMON IN COLA, follow the recipe above, using 450 ml (4 pint) diet cola instead of the cider and stock pue omittingthe potatoes, Serve with 625 g (1 4 lb) green beans.

Leave a Reply

Your email address will not be published.