|Gammon joint||1 4⁄5 Kilogram|
|Toasted breadcrumbs||1⁄4 Cup (4 tbs)|
Put the gammon in a pan and cover with cold water.
Bring to boil, drain and rinse.
Stand in Slow cooker and cover with boiling water.
Cook for the recommended time.
Drain and allow to cool slightly before removing skin.
Wrap tightly in kitchen foil or film.
Put into refrigerator until well chilled.
Coat fat with toasted breadcrumbs before serving.