I've tried a few time to roast gammon, typically my method is to soak the gammon and then roast for a few hours. The result is typically just this side of editable. I've even tried boiling it first ...
wondering if there is a magic formula (i.e weight/temp/time) in order to get a gammon just right?
What is the difference between Gammon and Bacon? Would it be generally reasonable to substitute the two as required?