1 smoked shoulder ham, bone-in, about 6 1/2 lbs (3 kg)

2 tablespoons (30 ml) Dijon mustard

3 or 4 cloves

1 bottle 341ml pale ale

3/4 cup (180 ml) maple syrup

Water

Remove the mesh from the ham, if applicable. Place the ham in the slow cooker. Baste with the mustard and prick with the cloves.

Add the beer and maple syrup. Cover with cold water, up to 5-cm (2-inches) from the rim of the cooker.

Cover and cook on low for 10 hours or until the ham is fork-tender. You can turn the ham halfway through cooking.

Remove the ham from the slow cooker and slice thinly or break into pieces. Keep the cooking juices (about 2.25 litres rest / 9 cups) to cook whole potatoes, if desired.

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