Step 1

Add the carrot, celery, onion, cinnamon stick, bay leaves and peppercorns to the slow cooker.

Step 2

Then place the ham joint on top.

Step 3

Pour in the cola, and make sure the ham joint is submerged in the liquid.

Step 4

Cover and cook on low for 5-6 hours on medium/high. I find that 5 hours is enough in my slow cooker. You want the gammon joint to be cooked through and tender but still retain its shape.

Step 5

Once done, carefully remove the ham joint and place it in a baking tray or baking dish. You may need to pour the liquid away first, or use large tongs. Be careful as it's hot.

Step 6

You want to slice away any of the top layer of tough skin so it leaves the fat. You can score it with a knife, or if you'd prefer not to, that's also fine.

Step 7

Preheat the oven to 200c.

Step 8

Get a bowl, and mix the honey, mustard, Chinese five spice, and red wine vinegar.

Step 9

Using a brush, cover the ham joint with half the glaze. You can be quite liberal.

Step 10

Then roast the ham in the oven for 15 minutes.

Step 11

Then brush or pour over the rest of the glaze, and roast for a further 25-30 minutes.

Step 12

Leave to rest for 10 minutes, before slicing and serving.