Pre Christmas lunch

Gammon for lunch today. Now I have lots of lovely stock. I soak the joint overnight, change the water cover again and bring to the boil then drain again and return to the pan with fresh herbs, onion carrot, celery etc to flavour fresh cooking water. Simmer for time according to size.  For the last half hour, remove joint and take off the skin, crisscross the fat and add your chosen glaze and roast for the last half hour. Take out the flavouring vege from the pan or strain and then cook accompanying  vegetables in the stock. Potatoes however I slice, parboil add stock and cream and put in the oven some time before the gammon.  Meals sorted for a few days.