Slow cooker gammon with soy and ginger

delicious. tips

1. Next time Try using ham hock. The hock will have more of a shredded consistency and works well with bao buns or rice.

   Easy swaps To make this recipe gluten free, replace the soy sauce with tamari and the shaoxing with dry sherry, and use a gluten-free hoisin sauce (such as Kikkoman).

   Batch cook The cooked gammon will keep for up to 5 days in the fridge. When the cooked joint is cool, slice any leftover meat and freeze in individual portions for up to 3 months. Defrost in the fridge overnight.

   Don’t waste it The cooking broth can be reused and will develop a deeper flavour. After cooking the gammon, strain the broth through a fine sieve into a clean pot. Bring to a rapid boil, remove from the heat and leave to cool to room temperature, then chill for at least 4 hours (or overnight). Skim the fat off the top, then decant the broth into a clean container. Chill if you’ll use it within a week, or freeze for up to 2 months. Use to poach chicken, duck or other cuts of pork.

2. To cook in the oven, heat it to 130ºC fan/gas 2. Add the ingredients to the casserole, then top up with enough water to cover the gammon. Cover with a circle of compostable baking paper slightly larger than the casserole (wet it slightly, then scrunch it up and fit on top). Put on the lid and cook for 3-3½ hours, turning halfway through. Shaoxing wine is a type of Chinese rice wine for cooking. Find it in the international food aisle of larger supermarkets, Asian supermarkets or online.