2 1/2kg horseshoe gammon in slow cooker…help, no cola though

Cider. Then finish in the oven with treacle and cloves for twenty minutes

Lager, finish in oven with mustard and brown sugar.

Oh... I could smell gammon cooking just reading this

I may try coke!

Cider finish off in oven with marmalade and whiskey.

Apple juice and a few black peppercorns , and onions in the slow cooker , cool
Glaze with mustard brown sugar , stud with cloves and finish in a got oven

Apple juice with whole spices thrown in (peppercorns, mustard seeds, cloves, cinnamon, plus orange/tangerine peel if you have any) Finish off by baking with your choice of fruity glaze.

Put a half inch layer of brown sugar in the base of the slow cooker, placing the gammon on top. Cover the top of the gammon with more brown sugar and cook on low for the required length of time. Very simple and utterly delicious!

Skin your gammon but leave a good layer of fat. Roast covered in foil until done to your liking.
In a bowl, mix brown sugar and mustard. Score the ham into triangles, spread the brown sugar mixture over the ham. Alternate cloves and glace cherries in the triangles. Put back into the oven until caramelised. Leave to cool before slicing.

Made by my mother in law every Christmas.

No!! Roast gammon with skin on, then skin it. Carry on as above.

Ginger ale for me. Not as sweet as cola.

Oh this is making me want gammon! They all sound Yum ?
I can almost smell it too.
I am the only one in my family who likes it so I never do any.
Non- Christmas favourite Gammon for me is plain with white onion sauce, small carrots and new potatoes.

Thank you.
I will slow cook the gammon in stock, peppercorns, bay leaves and a few parsley stalks but what does ‘ finish off’ mean?

Is it the fleshy skin not the tough skin that was originally on the top of the gammon piece? I have always tried but never got it right or as tasty it looks on TV programmes.

Finish off in the oven is when you take the skin off, cut through the fat and cover it in a glaze of some sort, like marmalade, treacle or brown sugar. I always add cloves. The gammon then has a lovely crusty top and smells and tastes amazing

Watched tastings on tv the other week and Irn Bru was the winner! Going to give it a try this Christmas.

It is nice cooked in ginger ale too