Cured Ham Cooked in Cider

Prep: 20 mins
Cook: 8 hours, plus standing

• 1 kg/2 1b 4 oz boneless gammon joint

• 1 onion, halved

• 4 cloves

• 6 black peppercorns

• 1 tsp juniper berries

• 1 celery stick, chopped

• 1 carrot, sliced

• 1 litre/l 3/4 pints medium cider

• salad, to serve

1. Place a trivet or rack in a slow cooker, if you like, and stand the gammon on it. Otherwise, just place the gammon in the slow cooker. Stud each onion half with two of the cloves and add to the slow cooker with the peppercorns, juniper berries, celery and carrot.
2. Pour in the cider, cover and cook on low for 8 hours, until the meat is tender.
3. Transfer the gammon from the cooker and place on a board. Tent with foil and leave to stand for 10-15 minutes. Discard the cooking liquid and flavourings.
4. Remove any rind and fat from the gammon joint and then carve into slices. Transfer to serving plates and serve immediately with a salad. 4 cloves 1 celery stick chopped a salad.