Instead of roasting a large ham, I’d suggest you simmer a couple of cheap and tasty hocks then skin, bone, shred and layer in a mould or loaf tin, and set with the cooking liquor flavoured with capers and parsley. It is certainly easy to carve and can be served with a home-made piccalilli, below.
Makes a 1kg loaf
2 large ham hocks, about 1.2kg each
1 large onion
2 carrots
2 sticks celery
A handful parsley stalks
2-3 bay leaves
2-3 thyme sprigs
A large sprig fresh rosemary
2 star anise
2 tsp black peppercorns
2 tbsp dry sherry
4 sheets gelatine or 1 sachet gelatine crystals
2-3 tbsp capers
3 tbsp chopped fresh parsley
1. Soak the hocks overnight in cold water, then