Crumble sugar into the bottom of your slow cooker. Mix in jalapenos, garlic powder, and the juice from your pineapple tin.

Chop half the pineapple into chunks, and put in the slow cooker.

Mix thoroughly, then add your meat. If you can, put it fat side down.

Rub the exposed meat with more sugar, put the lid on and bake for the first hour on high.

After an hour, turn the temperature down to low and continue to cook for another 3 hours. This is based on a 1.5lb piece of meat - you will need to adjust your cooking time accordingly.

Half way through the cooking time you may wish to turn your meat over. Baste it with the juices, then sprinkle more sugar on top.

At the end of the cooking time, remove from the slow cooker and leave to rest for 5-10 minutes.

While the ham is resting, put about 50ml of the cooking liquid into a saucepan. Heat gently, and add 1tbsp of corn flour. Store until it starts to thicken, and then add the rest of the juices and 100ml vegetable stock. Simmer for a few minutes and remove from the heat.

Slice up your ham, serve with the sauce and whatever accompaniments you wish.