Boiling the gammon before roasting it makes it lovely and tender, and takes away a little of the saltiness. If you're trying to reduce your salt intake, you could change the cooking water a couple of times during the simmering stage (replacing it with boiling water from the kettle), so as to remove even more of the salt.
Delicious served with roast potatoes, veg and a jug of white sauce. For extra flavour, the white sauce can be made in the pan the parsnips were cooked in.
I used this recipe but didn't use the parsnips - as I don't like them. The glaze seems to take ages to reduce down, but it is worth the wait. I put the gammon in the oven for 10 minutes with the glaze on, then baste it before returning for the last 10 minutes. - 09 May 2016