Slow-cooker hot honey ham recipe

Method

1. Put the carrot, celery, peppercorns and bay leaves in a slow-cooker. Nestle the gammon on top, then pour over the apple juice. Add enough cold water to cover the gammon, then cook on low for 4-5 hrs until cooked, topping up with water if needed. Remove the gammon and set aside for 10 mins or until cool enough to handle.
2. Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tray with foil, then set a rack on top. Remove the string from the gammon and use a knife to remove the skin, leaving behind about a 1cm layer of fat. Score diamonds into the fat.
3. Heat the glaze ingredients in a pan with some seasoning over a low heat for 2-3 mins until warm and combined.
4. Put the ham on the roasting rack, brush all over with half the glaze, then roast for 15 mins. Baste the ham with juices from the tray, then add the plums to the tray with 1-2 tbsp water to stop the sauce burning. Put the rack back on top, then brush the remaining glaze over the ham. Roast for 15 mins or until caramelised, covering with foil if it catches.
5. Transfer the ham, plums and any cooking juices to a serving dish; cover and rest for 10 mins before slicing to serve.

• See more Christmas dinner recipes

• Tip

  Prepare until the end of step 1; leave to cool. Wrap well, then freeze for up to a month. Defrost in the fridge, then continue.

• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.