by Sophie Grigson
Roast gammon with a honey-mustard coating makes fabulous eating in this flavoursome recipe from Richard, Earl of Bradford.
Left over gammon? Try Allegra McEvedy's easy recipe for gammon bubble and squeak
Inspired? Take a look at our mouth-watering roast recipes
Gammon as you buy it, is salty - too salty to eat. Time permitting, put the gammon joint into a large bowl (or spotlessly clean bucket), cover with cold water and leave to soak for 24 hours. Drain well. If you haven't got 24 hours to spare, go for second best option: put the joint into a large saucepan, cover with water and bring up to the boil. Simmer for 2 minutes, then take out the gammon joint and throw the salty water away.