thanks Pasta - so .... tomorrow I plan to chuck it in the slow cooker with a smidgeon of water and I'll chop an onion to add - then let it talk to itself for hours ... and hopefully that'll be reasonably edible !
I'm the same as Wendilla, I do all my 'roast' joints in the slow cooker. I normally cover gammon joints in water an add an onion and a few herbs. You might like to try cooking it in cola, I do my ribs that way and am going to try it with my next gammon joint because it gives a lovely flavour.
I have roasted a Gammon joint, a small one, I put it in foil and cooked it for the time suggested on the wrapper,but ten minutes before the end of cooking time, I took the joint out of the foil, basted it with a mixture of 1 Tablespoon of mustard and one Tablespoon of Honey. Put it back in the oven for the last ten minutes,after cooking time was complete, I then wrapped it back in foil to cool a little for 15mins. The result was lovely moist Honey and mustard roast ham.
Here I am again, I forgot to mention that I soaked the gammon joint in cold water for 3 hours then poured off the water and dabbed the joint dry with kitchen towel then cooked it as I suggested.