As per the title, I have a 2.5kg gammon that I'd like to cook the day before crimbo.
I'd like to have crackling but I'm also going to do a honey glaze.
Anyone got any tips or special 'formulas'?
I'm also not sure about putting the honey glaze on the skin as I think that will soften the crackling - can anyone confirm?
My current plan is to sear it in a frying pan first, then put in in the oven on 200+ to get the crackling nice and crispy, then turn it down to cook more slowly before adding the honey glaze in the last 30 minutes - basting every ten minutes.