1 shoulder ham, bone-in, about 7 lbs (3.2 kg)

Two 341 ml light beer

3 cups (750 ml) water (for the slow cooker)

2 cups (500 ml) brown sugar

1 bay leaf

Pepper

With a knife, remove the rind from the ham.

Place the ham in a large pot and cover with cold water. Bring to a boil and simmer over medium heat for 30 minutes to desalt it. Drain.

Place the ham in a large slow cooker. Add the remaining ingredients. Season with pepper. Bake for 7 to 8 hours on high temperature or until the ham is fork tender. Turn the ham over halfway through cooking, if possible.

Keep the pan juices for cooking whole potatoes, if desired.

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