You will need
2.5kg unsmoked gammon joint
1 x 250g jar Tracklements Tangy Cumberland Sauce
To remove the excess salt, place the joint in a pan of cold water and bring to the boil. As soon as it comes to the boil take it out.
Score the skin and rub salt into it (to make crackling)
Preheat the oven to 190°C/375°F/gas mark 5. Place the gammon on a roasting tin and bake at the top of the oven for 30 mins per 500g.
When cooked remove and allow to rest for 15 mins before carving. Serve with Tracklements Tangy Cumberland Sauce.
Recipe courtesy of Tracklements, for more information please visit: www.tracklements.co.uk