Not anymore. It was declared an instant hit, not least by me as it was so easy to do!
P.S. OK, so I should probably admit that this isn't technically a roast, but it's along the same lines and makes a great alternative.
Apple Poached Gammon with Peach Butter Glaze
1 litre boiling water
3 tbsps peach butter (I LOVE this recipe from Smitten Kitchen)
or3 tbsps Apricot Jam
2 tbsps light brown sugar
1. The day before you cook the joint, check how salty it is (the curing process can make it very salty). To do this, cut a very thin slice off the underside and pan-fry for a few minutes and taste. If it’s too salty, soak the joint in plenty of cold water overnight, changing the water occasionally.
3. After 40 minutes turn off the heat and leave the joint to cool in the cooking liquid until cool enough to handle. Remove from the saucepan and put onto a board. With the help of a small knife, cut away and discard the skin, but try not to remove too much of the fat. Meanwhile, preheat the oven to 220°C/fan200°C/gas 7.