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Possett,
Dont worry Mrs Woof Woof wont mind being ' rrab'lol Glad we can all share our ways of cooking various foods with like minded cooks.
Happy cooking

It is nice roasted from scratch, I think you'll enjoy it if you try it and is very moist but not "wet" like supermarket bought ham if you know what I mean?

Sorry Mrs Woof Woof, I should have typed 'rrab', instead of your name. Apologies! I do the simmer and then roast way. I don't think I have ever just roasted a gammon joint form scratch. I will give it a go one day.

Hi posset - my gammon doesn't go anywhere near water - apart from the soaking that is. I roast it from raw to finished.

The only bit that goes near water again is the bone for ham and whatever soup.

Maple Syrup and a mixture of whole grain and Dijon mustard are a nice combo for a glaze. I always slowly simmer my gammon like Mrs Woof Woof, I use carrots, leeks, celery, bay leaf, the usual suspects, sometimes some cider or white wine and water. The bonus of this is you get a fab stock to make Pea and Ham soup.

After soaking my gammon i boil it cola ala Nigella and the de-skin and the glaze for half an hour in the oven, i don't know what the cola does to the joint but it tases fantastic

I also use my cool box for soaking - changing the water a couple of times over a 24 hour period. I get a whole leg from the farm.

Mine is not boiled at all, just roasted then de-skinned, scored, studded with cloves, spread with English Mustard and a good layer of demerara sugar then back in the oven for half hour of glazing.

I've been asked to repeat this every year for about the last 10 years and even did it for our Nephew's Christening one June.

OOPPPSSS dont forget to remove the thick skin and you are left with a thin layer of fat then score. add the honey sorry should of mentioned it earlier on and you

Another really nice gammon glaze is ginger preserve and english mustard - sticky and sweet but with a little kick as well..I think it was a Nigella recipe that I found last year. Very very nice and will be trying again this year!

What a good idea to use the cool box rrab for soaking the gammon rrab! I will pinch that idea....many thanks!

Hi,
We always soak our ham in cold water over night (the cool box is brilliant for this)
Then next empty the cool box and put into a pan and bring to the boil simmer for about 1 hour.
Place on a rack and cover with foil and roast till cooked.
Remove and cover with honey and and place back in the oven till brown and smelling lovely.
My husband does this each year and everyone complaiments him on it( his contribution to christmas cooking)
I hope this is of use