- STEP 1
Soak the gammon in cold water in the fridge overnight and then drain well.
- STEP 2
Put the onion, carrot and celery into the slow cooker and then rest the gammon on top. Pour in the cola until the gammon is totally submerged. (I have cooked large gammons before where the cola hasn't quite covered it, and it's fine). Drop in the bay leaf, cinnamon stick and a good crack of black pepper. Cook on low for 8 hours. I have cooked a gammon over 3.5 kg and just increased the time to 10 hours.
- STEP 3
Use 2 forks to lift the joint from the slow cooker into a roasting dish and heat the oven to 170°C. Let the ham cool while the oven is heating up.
- STEP 4
Remove the layer of skin of the ham, while still leaving the fat. Have your ham in the dish to keep this layer of fat to the top if you can. Score a lattice into the fat with a sharp knife. To do this you score parallel lines about an inch apart in one direction and then do the same at an angle to them, so that you create diamond shapes in the fat. Once you have finished that, insert a whole clove into the centre of each of the diamonds.
- STEP 5
Mix the honey and mustard in a jug or bowl with a crack of salt and pepper and then pour over this over the ham. Roast the ham for 20 to 25 mins, basting half way through. You want the ham to be nicely browned and glazed. You may need to turn the heat up towards the end if you think it needs it.