Slow Cooker Cider-Glazed Gammon

• 4 1/2 pounds (4 kg) smoked middle gammon joint,soaked overnight
• 2 small yellow onions,peeled
• 30 whole cloves
• 3 bay leaves
• 10 peppercorns
• 2/3 cup (160 ml) medium-dry cider
• 3 tablespoons brown sugar
• For Cranberry Sauce:
• 3 cups (360 g) fresh cranberries
• 1 cup (180 g) caster sugar
• freshly squeezed juice of 2 clementines
• grated rind of 2 clementines
• 2 tablespoons port

Cooking Method:

1. Drain smoked gammon and place in slow cooker.
2. Stud the onions with 6 of cloves and add to slow cooker together with bay leaves and peppercorns.
3. Pour over cold water to cover gammon.
4. Cover slow cooker and cook on high-heat setting for 1 hour.
5. Open the lid of slow cooker and skim off any scum form surface.Recover and cook for a further 4-5 hours.
6. Check once during cooking and skim the surface.
7. Using a slotted spoon,remove cooked gammon from slow cooker and place in a roasting pan.Allow to stand for 15 minutes until cool enough to handle.
8. Meanwhile,prepare the glaze.In a small pan,combine cider and brown sugar.heat gently,stirring,until sugar dissolved.
9. Reduce heat to low and simmer for 5 minutes to make a sticky glaze.Remove from the heat,set aside and allow to cool for a few minutes.
10. Preheat oven to 450 F (225 C). Using a pair of scissors, snip the string of gammon and carefully slice of the rind a thin even layer of fat over the meat.
11. Using a sharp knife,score the fat into a neat diamond pattern.Press a clove into the center of each diamond and spoon over the glaze.
12. Bake in preheated oven for 25 minutes or until fat is brown.
13. Remove baked gammon from the oven and set aside until ready to serve.
14. Prepare the Cranberry Sauce:Clean slow cooker,then add all ingredients for cranberry sauce.
15. Coon,uncovered,on high-heat setting,stirring, for 20 minutes until sugar has dissolved.
16. Cover slow cooker and cook on high-heat setting for a further 1 1/2-2 hours or until cranberries are tender.
17. Remove cooked cranberry sauce from slow cooker and transfer to a serving bowl.
18. Serve cranberry sauce with cider-glazed gammon.

Ingredients:

• 1 pound (480 g) pork tenderloin
• 6 whole cloves
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• For the Glaze:1/4 cup (60 ml) water
• 2 tablespoons tomato paste
• 1 tablespoon orange juice concentrate
• 1/8 teaspoon salt
• 1 teaspoon Splenda
• 1 teaspoon white vinegar

1.  Preheat your oven to 425 F (215 C).
2. Rinse pork under cold water and pat dry with paper towel.
3. Insert whole cloves, evenly spaced, into the top of the pork loin. Set aside.

4.  For the Glaze:In a mixing bowl,combine all glaze ingredients.Mix well.
5. Place meat in a roasting pan.Cover with a glaze mixture.
6. Cook in preheated oven for 25-30 minutes or until juices run clear.
7. Remove oven roasted pork loin from the oven.Cover with aluminum foil and set aside for 5 minutes.
8. Slice cooled pork and transfer to a serving platter.
9. Garnish with fresh herbs and serve.More pork recipes>>>>>