Peel and slice your onion widthways and chop the celery sticks into quarters. Then chuck them into the slow cooker.

Remove all the packaging from the gammon joint and place into the slow cooker on top of the onion and celery.

Fill the slow cooker the with cherry cola until 2/3rds of the ham is covered. I only used around 400mls of the cherry cola in my slow cooker but depending on how big the gammon joint is you may require more/less liquid.

Cover the slow cooker with the lid, turn on to low and let it cook for around 6-8hours or overnight.

Remove ham from slow cooker and allow the ham to cool a little. Using a knife, remove the rind by gently prising the skin from the fat and lifting it off. Try to keep as much fat on the ham as you can as this helps keep the ham moist as it roasts.

Preheat oven to 200°C or if using a fan oven 180°C.

Using a sharp knife score diagonal lines into the fat on top of the ham and then again the other way to create diamond shapes.

Put a couple of tablespoons of marmalade into a microwaveable bowl. Heat the marmalade up in the microwave for around 20 seconds. Brush the marmalade over the ham and then stud each diamond with a whole clove.

Place ham onto a baking paper lined dish and into preheated oven. Cook for 30-40 minutes. Baste with the remaining marmalade a few times during cooking until the fat is all caramelised.