We're having one lot of family (DH's) for Christmas Day and the other (my lot) for Boxing Day. Traditional turkey etc for Christmas lunch and the in laws staying overnight then shipping out just before the next lot arrive.
We'd planned to get a pre cooked Christmassy ham for Boxing Day but couldn't find one big enough so I bought a nice big unboned smoked gammon joint thinking that would be easy enough to do - but have just realised it's going to need at least an hour, possibly more, for boiling and another hour for roasting, so there won't be enough time to do it on Boxing Day unless I get up really early and I'd prefer to do it in advance.
So... How much in advance can we cook it? I really don't want to have to get up early on Boxing Day to cook it; nor can I see me feeling like cooking on Christmas Day evening (plus it would be pretty rude being in the kitchen cooking rather than socialising with DH's parents) so was thinking Christmas Eve might be ok for boiling it then I could cool it down, refrigerate and glaze and roast on Boxing Day morning - will that be ok from a health and safety as well as a taste perspective? Any top tips?
The plan is for a simple cranberry/ orange juice/ brown sugar glaze, BTW.
Thank you!