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I decided to do a practice run before my hoards arrive.. good thing too! I think I have bought the wrong cut of meat. I have a leg of pork as opposed to a large gammon. The meat although glazed is very grey in appearance like a well done roast pork, not the pink ham I was hoping for. I live in France and may have asked for the wrong thing. One thing for sure you cant buy a ready to boil gammon in the supermarkets here, although you can buy the most delicious cuts of ham so that leaves me confused

That sounds wonderful.. I will give it a go.. many thanks

Hi

You can cook it on the bone without any problems.

I always soak my ham for 24 hrs before I want to cook it to get rid of any excess salt and cook it for 25 mins per pound plus 25 mins. I boil it for half its cooking time then roast it for the rest. I always add some brown sugar to the boiling water to sweeten it a bit, then remove the rind when the boiling time is over, score the fat into diamonds, stud each diamond with a clove, spread the fat with mustard and sprinkle with more brown sugar. I roast it at gas 4 for most of the cooking time but turn it up to gas 7 for the last 30 mins to finish the glaze. Gorgeous!