Soak the gammon joint overnight in cold water if necessary

Reserve half of the sliced peppers, and add all the rest of the ingredients to the slow cooker, stir well and switch on

Set slow cooker to high setting and cook for 6-8 hours on high (you can leave it on longer)

30 minutes before the end of cooking stir in the reserved peppers

After 6 hours, check consistency of sauce and tenderness of meat. The meat should be starting to fall apart and sauce thickening. You can remove the lid and cook on high to finish the meat and thicken the sauce if necessary

The meat should have broken up, but if not shred it in the slow cooker with two forks and mix well before serving

Soak the gammon joint overnight in cold water if necessary

Reserve half of the sliced peppers, and add all the rest of the ingredients to the Instant Pot, stir well

Turn valve to "sealing" and cook on Manual for 40 minutes. Let the pressure release naturally

Stir in the remaining peppers, close the lid, turn valve to "sealing" and cook on Manual for 10 minutes. The Instant Pot will reach pressure, then let the pressure release naturally

The meat should have broken up, but if not shred it in the Instant Pot with two forks and mix well before serving

Soak the gammon joint over night in cold water if necessary

Reserve half of the sliced peppers, and add all the rest of the ingredients to the casserole dish, stir well and cover with a tight fitting lid

Cook for 2-3 hours at 170-180°C, checking every 30 minutes or so

Check the consistency of sauce and tenderness of meat. The meat should be starting to fall apart and sauce thickening

You can remove the lid and continue cooking to finish the meat and thicken the sauce if necessary

The meat should have broken up, but if not shred it in the slow cooker with two forks and mix well

15 minutes before the end of cooking stir in the reserved peppers and serve