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 ...

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 ...

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.

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