can you cook a gammon joint in the slowcooker......

[mum2sam]

never cooked it before it says i can boil or roast it. But was wondering if i could cook it in the slowcooker and if so how? But if not then how do you cook yours im really clueless.........

Just looked in my SC cook book and found:
Galician Broth
Cider-glazed gammon and
a tip on how to poach gammon so I would say yes.

does anyone have a recipe? do i just cover it in boiling water and slowcook it for 6 hours?

Have posted some. Was waiting to see if you wanted the method...

yes please i havent a clue what im doing?

Cider-glazed Gammon
Serves 8

2kg/4.5lb middle gammon joint, soaked overnight, if smoked.
2 small onions
about 30 whole cloves
3 bay leaves
10 lack peppercorns
150ml/1/4 pint/2/3 cup medium-dry cder
45ml/3tbsp soft light brown sugar

For the cranberry sauce
350g/12oz/3 cups cranberries
175g/6oz/scant 1 cup caster sugar
grated rind and juice of 2 clementines
30ml/2tbsp port

Drain the gammon if soaked overnight then place it in the ceramic cooking pot. Stud the onions with 6 of the cloves and add to the cooking pot with the bay leaves and peppercorns.

Pour over enough cold water to just cover the gammon. Switch the slow cooker to high, cover with the lid and cook for 1 hour. Skim off any scum from the surface, recover and cook for a further 4-5 hours. Check once during cooking and skim the surface if neccesary.

Carefully life the gammon joint out of the SC using large forks or slotted spoons and place it in a roasting tin or overproof dish. Leave to stand for about 15 minutes until cool enough to handle.

Meanwhile make the glaze. Pour the cider into a small pan, add the soft brown sugar and heat gently, stiriing until dissolved. Simmer for 5 mins to make a sticky glaze, then remove from the heat and leave to cool for a few mins so it thickens slightly.

Preheat the oven to 220C/425F/Gas 7. Using scissors, snip the string off the gammon then carefully slice off the rind, leaving a thin, even layer of fat over the meat.

Using a sharp knife, score the fat into a neat diamond pattern. Press a clove into the centre of each diamond, then spoon over the glaze. Bakie for about 25 minutes, ot until the fat is brown, glistening and crisp. Remove from the oven and set aside until ready to serve.

Meanwhile, make the cranberry sauce. Wash the ceramic cooking pot, then add all the ingredients for the cranberry sauce to it. Switch the slow cooker to high and cook uncovered for 20 mis, stirring continuously until the sugar has dissolved completely.

Cover the pot with the lid and cook on high for 1.5 to2 hours or until the cranberries are tender. Transfer the sauce to a jug or bowl, or keep warm in the SC until ready to serve with the gammon. (the sauce can be served hot or cold)

Enjoy! (if you've not passed out through hunger!!!!)

thankyou sounds delish.....