Honey-baked ham

A home-made baked ham or gammon is a great thing to have around during festive periods to serve as a main course, or as part of a buffet. I also love it for breakfast with a fried duck’s egg and mustard. If you’re using a tender joint I would suggest baking it directly following the method above. If, however, you are using a secondary cut like a shoulder joint or a hock then try boiling it until tender first then finishing it as above.