Gammon.
If I cook a gammon joint in a slow cooker, do I leave the rind on or take it off. I've not done one in a slow cooker before, done one about 15 years ago in a pan on the top of the stove, in cider. cant remember for the life of me, if I took the rind off or left it on. I know I have to take it off and glaze the fat before putting it in the oven after its cooked. But does it go in the pot on or off. Thanks.
