Slow cooked Gammon Knuckle in Snakebite

Serves: 2 generously, with some left-over
Prep time: 20 minutes
Cooking time: 6 to 8 hours
Skill level: Ham-fisted upwards
Equipment: Pint pot or other measure; medium-large saucepan; slow cooker (or use oven-proof dish with lid); carving fork or other utensils to lift the cooked gammon out.

I cobbled this recipe together in an ad hock way after the new girl at the butchers sold my wife gammon knuckles instead of the lamb shanks she had ordered.  At the time I had brewed up a batch of lager and one of cider and filled one keg of each and a third keg with half of each to give us snakebite on draught for a nostalgia hit from student days.  I'd cooked gammon in cider before so I thought I'd try it in snakebite and use my new slow cooker.  I was so pleased by the delicately aromatic, melt-in-the-mouth result that I've not changed the recipe and have replicated it many times.  I just hope next time I ask for gammon knuckle, she doesn't get me lamb shanks.

Home brewed Snakebite (optional)

Ingredients

One gammon knuckle
Cold water, to cover
1 Pint of cider
1 Pint of lager
1 Pint of water
1 Star anise
1 Tsp pepper corns
1 Tsp cloves

Method

Preheat the slow cooker as directed by the manufacturer.
Place the gammon knuckle in a pan and cover with cold water.
Bring to the boil then discard the water.
Add the three pints of liquid and bring back to the boil before transferring to the preheated slow cooker.
Add the spices and cook on low for 6 to 8 hours.
If you don't have a slow cooker, place in a lidded, oven-proof dish and, once simmering, place in the oven at around 150 degrees C, 300 F or Gas Mark 2 (vary the temperature so it's only just simmering - just the odd bubble surfacing)

Once cooked, lift out the gammon and the meat should easily fall away from the bone and separate from the skin and fat.  Serve as you like.

I enjoy it simply with chips and Dijon mustard mixed with mayonnaise, or with mashed potato for a winter warmer of a dish.  Fantastic the next day on sandwiches or for breakfast with fried eggs and a little English mustard.

Recommended side dish: Shredded cabbage sauteed in olive oil with a little crushed juniper berry, a grind of salt and pepper and grated nutmeg.

Scrimping tip: Keep the cooking liquor to use as the base for soup; For the classic pea and ham soup: add peas (fresh, frozen or dried) and cook until done, then blitz,  and add some of the leftover gammon.