how long would you cook gammon joint in slow cooker

[mackerel]

I've got a 2.5 kg gammon joint and a new slow cooker. what temp would you use - high, low or auto - and for how long? Plan to slow cook and then quickly roast in oven to crisp fat. Thanks.

According to my book gammon joints should be cooked on high fo 4-6 hours

Thanks. I wonder if a bit longer and lower might be good though, given the size?

I would do auto myself - high for a couple of hours, then low for as long as you want it.

That's a biiigggg joint of meat - I'd whack that on first thing in the morning and check the temp with a meat thermometer early afternoon - if it's not hot enough in the middle you can then always whack it back to high for a bit.

I wouldn't - boil and then roast. I think slow cooked gammon is foul, it goes all stringy and too soft. It would be waste of gammon IMHO.

How to cook a show stopping ham - taken from here I think!

Take your ham, rinse it and put it in a very large pan with an onion stuck with cloves and boil it for an hour and a half, while its cooking you can sort out the fancy bits. I use honey,grainy mustard and a squeeze of orange juice, or you can use black treacle,straight honey with your orange slices a la margerite patten, basically something a bit sugary, with a touch of heat if you like it.
take your ham out of the pan and peel the outer skin off with the help of a sharp knife - leave the white fat underneath it alone! score the fat in a diamond pattern and spike a few of the crosses with cloves, then paint on your chosen glaze , bake the ham in a hot oven with a foil hat on until it is cooked through , then take off the foil, paint with your glaze again and replace in the oven (if you're doing the orange slices, put them on at this point as well),roast until you like the colour of it basically!