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В библиотеке попалась на глаза книга Easy slow cooking recipes by Katie Bishop Вот из неё рецепт Baked gammon with roasted root vegetables and cider Preparation time 15 min Cooking time 6-9 hours serves 4-6 150g Baby carrots scrubbed 2 parsninps, peeled and cored 1 fennel bulb, trimmed 1 red onion, peeled 300ml cider salt and pepper 1kg gammon joint 1tbsp wholegrain mustard 1 tbsp clear honey 2 tbsp roughly chopped fresh flat leaf parsley Place the baby carrots in the slow cooker dish. Cut the parsnips into 1 cm wide wedges, then cut them again to make pieces about 4 cm long. Cut the fennel and onion into thin wedges about the same thickness. Add them to the slow cooker dish together with the cider. Season generously with salt and pepper Place gammon on top of the vegetables. Rub the mustard over the fat and drizzle with honey. COver with the lid and cook on low for 6-9 hours untill the meat is tender.
Remove the meat from slow cooker dish and set aside on a board. Mix the parsley into the vegetables, then, using a slotted spoon, place them onto warm plates. Top with a thick slice of gammon and drizzle over with cooking juices. Try using a pork shoulder or a leg joint. | 
