Can I crisp up the skin from a boiled gammon?

[SDTGisAChristmassyWolefGenius]

I'm making a glazed gammon joint for Boxing Day - it's been cooked in ginger ale, and I've just taken off the skin and put the glaze on - but I was wondering if the skin would crisp up to make crackling, if I grill it - does anyone know?

I am just doing mine in the oven and toward the end I cut diamonds into the fat andput cloves and brown sugar on the fat, then back in the oven to finish off. Perhaps putting yours in the oven will sort out the fat bit.

Ahh - unfortunately I have already cut the skin off mine, and it's in the oven with the glaze on now.

Don't worry, it'll be fab

you could try just putting the skin on a baking sheet and see if it crisps up on its own

Skin...? Mine never has skin.

Well - it's out of the oven, and looking pretty good. I may try crisping the skin under the grill later, if I have the motivation time.