Ingredients
1.4kg boneless smoked or unsmoked gammon
1 onion, peeled and quartered
1½ tbsp wholegrain mustard
2 tbsp clear honey
600ml water
1 tbsp oil
Suitable for:
The Method
Add the gammon, onion and water to the inner pot.
Select the SLOW COOK function and scroll down to PORK JOINT and press START. (If you would like the joint to be like pulled ham, you can run the programme again and adjust down to 2 hours. The longer you cook the more easily it will pull apart.)
Remove the lid, lift the joint out and onto a board, and leave it to stand for 10 minutes, or until cool enough to handle, remove any rind carefully with a knife, leaving a thin layer of fat on the meat, lightly score the fat with a knife in a crisscross pattern. (Pour the onion liquid away).
Mix the mustard and honey in a small bowl and spread it all over the ham fat.
Select the SAUTE program, select CHICKEN BREAST and press START. Add oil and allow to heat.
Add the ham fat side down and sauté for 10 mins, or until the fat is nicely browned. (Alternatively you could do this stage in an oven 200C for 12-15 mins.)
Serve in slices, warm or cold.
