Mmmm...delicious; there's nothing nice than moist and tender gammon, hot with seasonal veg or cold with chutney and fresh bread.  Our gammon is so tasty it's won two awards and this generously sized joint will make delicious (and surprisingly economical) meals.

Cooking and serving: 2 hrs+, roast or boil.  To boil, cook the gammon with water or cider or a mixture of water & ginger ale to cover, add a bay leaf, 1 onion, 2 carrots plus a tablespoon of brown sugar and a shake of black pepper.  Simmer for 20-25 mins per lb (0.45kg) plus 20 mins.  For gammon to eat cold, cool it in the cooking liquid.  To glaze a roast ham: brush away any crumb layer, make shallow cuts in a neat design in the fat, coat with glaze, wrap foil around the lean part.  Heat for 20 mins at 350f/180c, gas mark 4.