This baked ham is super any given Sunday (if you’re a traditionalist) or a sensational swap for Christmas Day. Try cooking up your Christmas ham on Christmas Eve so you have the leftover cold meat for Boxing Day!
To remove excess salt, place the joint in a pan of cold water and bring to the boil. As soon as it comes to the boil take it out.
Score the skin and rub salt into it (to make crackling).
Preheat the oven to 190ºC/375ºF/gas mark 5. Place the gammon in a roasting tin and bake at the top of the oven for 30 mins per 500g.
When cooked, remove and allow to rest for 15 mins before carving. Serve with steamed vegetables and Tracklements Tangy Cumberland Sauce.