1. FOR THE HAM

   Heat oven to 170C FAN 150C / GAS MARK 3. Remove visible fat from outside the gammon joint, and discard. Cut the joint into large chunks. Trim any fat away as you are cutting the joint.

2. Put the gammon and the veg in a oven proof dish, pour over the stock and cover with a lid. Or seal the dish with foil.

3. Put the dish in the pre heated oven, and cook for 2.15hrs. Or until the meat can be pulled apart with a fork.

4. Remove the dish from the oven.

5. Take the meat out of the dish and reserve in a large bowl.

6. Pour the stock into a suitable jug and set aside. Any unused stock can be skimmed of fat when cold then frozen for another day.

7. Shred the pork with two forks, then cover with foil to keep warm as you make the sauce.

To make the sauce.

1. Use a large saucepan to make the sauce.

2. Add the milk and cream cheese to the pan and warm gently. Avoid boiling the milk as it may burn on the bottom of the pan.

3. Add the other ingredients and 3 tbs of the reserved stock. Stir with a whisk until smooth. Season with the pepper.

4. When sauce starts to thicken add the ham to the sauce in the pan and warm through for a few minutes. Stir to coat the meat with the sauce.

Tips to reduce the gammon salt content.

1. Gammon can be quite salty and a good way to reduce this is by soaking in cold water for a few hours. Change water every two hours for up to eight hours.