Bone-In Smoked Gammon (Feeds 8-10)

Boil: Use a pan big enough to fit the entire joint in, with room for covering it completely with liquid (water, fruit juice, cider, or whatever you fancy, along with a mixture of herbs to add flavour to your gammon). Cover your gammon joint with your chosen liquid, bring it to the boil and allow to simmer. To work out how long to cook your gammon for, weigh the joint when raw and allow 20 minutes per 450g (1lb), plus an additional 20 minutes.

Oven: Similarly to calculating the cooking time for boiling, firstly you need to weigh your raw gammon joint, but this time, allow 30 minutes per 450g (1lb), plus an additional 30 minutes, and cook it at 180°C (350°F or Gas Mark 4). Place the gammon joint in a large roasting tin, cover with foil and cook for the time you previously worked out, and about 20-30 minutes from the end, take the foil off.

If you want to add a glaze, do this at about 20 minutes or so before the end to avoid it catching and burning.