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Rinse the corned beef silverside well to remove the salty brine.
Pat dry and place in the slow cooker.
In a large saucepan or large bowl add the ginger ale and heat until warm either on the stove top or microwave, not boiling.
Pour over the corned beef the warm ginger ale, ginger and honey.
Top it up with warm water until the liquid only just covers the meat.
Cover and cook on low for 8 to 10 hours depending on your slow cooker.
Remove the meat from the slow cooker once tender all the way through.
I like to scrape off the visible fat before slicing.
Slice and serve.