Soak for at least 12 hours/overnight in cold water with cinnamon, cloves, and either honey or maple syrup. Then take out of water, stud with cloves, pour over a mixture of wholegrain mustard and honey and, if you have the time, baste. Slowcook for about 4 hours, depending on slowcooker. And put a tiny bit of broth in the bottom, just for added moisture.
2015-01-01: Made this with two red onions and two white onions, and shiraz. Paired with cheese-on-toast under the broiler, it wasn’t bad; but Gwen didn’t like it.