Slow Cooker Gammon with Mustard-Honey Glaze, Leeks and Carrots

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

• 3.5 litre slow cooker
• Foil-lined baking tray
• Small saucepan
• Small bowl for mixing cornflour

• 1.2 kg unsmoked gammon joint, fully thawed if frozen
• 3 large carrots, peeled and cut into thick batons
• 1 large onion, sliced
• 2 large leeks, trimmed, washed and cut into 3 cm pieces
• 2 garlic cloves, finely chopped
• 500 ml reduced-salt chicken or vegetable stock, made with a stock cube
• 150 ml dry cider or cloudy apple juice
• 2 tablespoons wholegrain mustard
• 1 tablespoon Dijon mustard
• 1 tablespoon runny honey
• 1 tablespoon light brown sugar
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 tablespoon cornflour
• 2 tablespoons cold water
• 1 teaspoon vegetable oil
• 1 pinch of black pepper

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If the gammon is very salty, soak it in cold water for 1–2 hours, then drain and pat dry. Check the packet instructions first, as some joints do not need soaking.