How Can I Cook A Kilo Of Gammon?

Gammon is a lovely meat and surprisingly underused.
The biggest complaint with most people is that it is too salty. And this is true. Gammon is very high in salt but there is a very simple way around this.

In a large pot/saucepan, place your gammon and cover it in cold water. Every 3-4 hours for the next 24 hours you should drain off the water and add some fresh cold water. This process is simple. The salt content inside the gammon is higher than that in the water. Osmosis occurs meaning that the salt moves out into the fresh water to create balance.

When you're ready to cook, add some fresh water and then bring it to the boil. Simmer for 15 mins per lb and then an extra 15 mins.
Finally you transfer the gammon into a roasting tin and roast in a hot oven for 5 mins per lb and 5 mins more.
It should be perfect. Look around for a nice marinade/gravy.