All you need are a few ingredients: Remove from packaging materials and place ham in the liner of the electric pressure ...

You can also baste the ham using the drippings at the bottom of the slow cooker to add a bit more juiciness. Alternatively, you can use a pressure cooker, which is also great for cooking frozen ...

The deep caramel flavour of the marinade contrasts beautifully with the salty ham. Using a pressure cooker keeps the ham moist and succulent, and finishing it in the oven gives it a lovely shiny ...

Return to the pressure cooker and heat through. Serve with a generous side of greens. A ham hock – or a small joint of gammon – will work very well in this recipe with a little adjustment.