• Unwrap any plastic from the gammon joint and place in the slow cooker. Pour over the ginger beer and top up with water if needed, so that the ham is just covered.
• Cook on high for 3-4 hours or low for 6-8 hours. The ham can be eaten at this stage, or read on if you want to glaze it.

To glaze the ham in the oven:

• When the ham is cooked, preheat the oven to 200'C / Fan 180'C / Gas Mark 6. Line a baking tin with foil and set to one side.
• Spoon out 60ml of the cooking liquid from the ham into a small saucepan. Add the marmalade and the dark brown sugar to the pan, stir and bring to the boil. Simmer for 3-4 minutes.
• Remove the ham from the slow cooker. If there is any rind, trim this off and then score the fat underneath. Place the ham in the foil lined tray - If the tray is too big, use bits of foil to prop the ham up so that the fat is on the top.
• Pour the glaze over the top of the ham, then place in the oven for 15 minutes. Half way through you can baste the ham with the glaze before finishing the cooking off.
• Remove from the oven and leave to sit for 10-15 minutes before slicing up and serving. I like to drizzle the extra glaze from the pan over the top of the slices before serving up for extra flavour.

To glaze the ham in the air fryer:

• Follow the steps above to make the glaze, then place the ham in the air fryer basket. Coat with the glaze and air fry at 200C for 10-15 minutes until the fat has started to caramelise.