As I bought a smoked joint I boiled it for 5 minutes, just to attempt to remove a little salt from the joint.
Place the gammon joint into the slow cooker. Without the plastic wrapper on.
Cook on high for 4 hours, or low for 8 hours.
Turn every 1 hour on high or every 2 hours on low.
Remove the joint from the slow cooker. Shred the meat.
Boil the glaze in a saucepan, until it thickens up. This should take a few minutes.
Spread the glaze over the shredded gammon or use it as a dipping sauce.