Carving a bone-in ham can be intimidating ... The cutting board should be at least as big as the ham, so you'll have plenty of room to carve without your slices falling off onto the table.

a good ham glaze will more than make up for it. (Give this rich honey mustard glaze a try.) The bottom line? If you want tradition and big flavor, go bone-in. If easy slicing is your priority ...

This soup is traditionally made with stock from a ham bone but this version uses a small gammon joint which is far easier to get hold of these days. As modern gammons vary so much in flavour ...