Some years ago my brother and I where working on a motorway and I put 4 hocks and a load of peas and onions with a cople of pints of OLD ROSY in a slow cooker before a 12hr shift. Trough the weather we got rained off and went to the pub, this happend for 2 days, So the hocks had been in the slow cooker for 48 hrs When we finaly rembered ,well it was a sort of pinky green jelly tasted great just looked like puke
Boil it, this stops the ham from going dry, but put in the water, cloves, and peppercorns, then before putting in the oven for roast, smear in a maple syrup and honey mix, or dijon mustard. I find this makes a fantastic ham!!