“The gammon arrived at a stonking 6.3kg. I cut the short piece of leg off with a sharp knife and hacksaw and froze for soup later. I soaked the gammon for 14 hours changing the water four times then roasted slowly fo 4.5 hours. I removed from the oven and cut the rind off, smothered in honey and put it back in the oven for 20 minutes. Came out delicious. Shared with my daughters family and had one meal hot, one cold, sandwiches on day 3 then froze a couple of vaccuum packs and made chicken and ham rissoles with the rest”
