Gammon/Ham or Pork Joint approx 1kg (fat removed)
4 Tablespoons Tomato Puree
8 Tablespoons Balsamic Vinegar
3 Tablespoons Granulated Sweetener
1 Teaspoon Garlic Salt
Mix the tomato puree, balsamic vinegar, sweetener and garlic powder together. Place the meat in a slow cooker, Tagine or oven dish with lid and spoon over the sauce. Cook on a low heat for at least 6 hours in the slow cooker or 3-4 hours if using the oven (170). Baste and turn the meat from time to time. You can add a drop of water during cooking if necessary.