“I usually make the gammon in the slow cooker as is: I leave it for about 6 hours on low and then I fire it up for two more hours on high, simply to make sure that the top side gets the same attention as the top.
I pair this with either yellow split lentils or (in this case) with oven potatoes. If I feel really decadent, I use the juices of the meat to make an amazing gravy-style dressing, either by itself or using a but of Jack Daniel's barbeque sauce.
If I feel adventurous, I top it up with a pint of Hobgoblin Ruby or some good red wine.”
