Quick advice - slow cooker ham

[Sid77]

I've got an unsmoked gammon joint in my slow cooker as I type. It's in with apple juice, brown sugar, cloves, cinnamon and ginger. It smells like an apple strudel. Should I leave it with all that stuff in or will it come out tasting like a strudel?? Should I just whip it out and put it back in on its own??

Leave it - prob didn't need apple juice, as LOADS of liquid will come out of it. The saltiness will stop it tasting strudel-like, and it'll be delicious.
Last one i did had onions/whole apple/garlic with it. Maybe add a little garlic for some savouriness?

It sounds amazing. I often put apple juice or perry in with my gammon I find it makes it more tender.

I chucked some peppercorns in for savouriness (thanks flatmouse) and it was really, really good. However - uncarveable as it fell apart in chunks. How can I do one for carving? Different joint (I just had a jobby from M&S with a paper collar), cooking for less time?