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Place the gammon, carrot, bay leaves and peppercorns in the slow cooker
Cover or nearly cover the gammon with water
Slow cook on high for 4-4.5 hours, or low for 7-8 hours
Mix honey, light brown sugar, and mustard together well to make the glaze
Carefully remove the gammon from the slow cooker and discard the aromatics and netting
Remove the skin from the gammon and cut the fat back to your preferred thickness
Score a diamond pattern into the fat
Cover all over in the glaze
Finish in a fan oven at 180°C for 20-30 minutes, or air fry at 170-180°C for 10-18 minutes, periodically adding more glaze
Rest for 10+ minutes before carving
Optional: add a little water to the oven tray or air fryer basket after cooking and mix for a pour-over sauce