Cook the gammon

• Steep the gammon overnight in water to remove excess salt, then drain.
• Place the gammon in the slow cooker and pour over the chicken stock.
• Cook on high until the meat falls apart.

Shred the ham

• Remove the gammon from the slow cooker and shred it with two forks.

Make the creamy mustard and parsley sauce

• Melt the butter in a saucepan over medium heat, then stir in the flour to make a paste.
• Gradually whisk in the milk until smooth.
• Stir in the wholegrain mustard, chopped parsley and black pepper, and cook until you reach your desired consistency, adding more milk if too thick.

Serve

• Serve the shredded ham with mashed potato, garden peas and the parsley sauce.