Whole Gam­mon

(serves at least 10 adults and 8 chil­dren, plus left­overs that can be dan­gled cru­el­ly over guests’ heads as “ham and eggs” next morning)

1 whole smoked gam­mon (it weighed at least 10 kilos)
hon­ey and mustard

Boil the gam­mon in water for 3 hours. Then remove and place in roast­ing pan and cov­er with a glaze of hon­ey mixed with mus­tard, and roast in a medi­um oven for at least 2 hours. Alter­na­tive­ly, you may roast it in a low oven all day, at least 7 hours.