Cooking a ham HELP!

[kohl]

I am cooking a gammon for Easter Day lunch and planned to use the nigella coke recipe. The problem is we will all be in church most of the morning which stuffs up the timing of the boil/roast.
Can I boil it the night before, stick it in the fridge overnight and then give it a longer roast the next day?
If so, should I keep it in its cooking liquor overnight, or drain it before putting it in the fridge? And how long does it take to get a 2k ham to room temperature?
Any help would be so appreciated as I've never cooked a ham before and I haven't got a bloody clue what I'm doing!

Why don’t you just cook it slowly while you are at church, have a glaze ready and then when you come home you can take the skin off, turn the oven up, baste and stick it in the oven for 30 mins basting every ten mins?
If you cook it the day before then it would be normal to serve it cold.
I am a chef and I have never reheated a whole gammon. It would dry out.
2kg ham to room temp? I would give it two hours.
How long will you be at church? From memory gammon is 30mins per 500g so that’s 2 hrs plus basting with glaze time.

If you take the gammon out of its wrapping , score the skin into thin lines and put it uncovered in the fridge for 24/48 hrs beforehand. then cook in oven with gammon well wrapped in foil but with scored skin exposed. Put oven on high for 30 mins then turn oven right down. Cook slowly ( you can go to church and leave it on very low for 3 hours) Pour a glaze over the skin and whack the temp back up when you come home.......delicious gammon with crispy crackling. Oh gosh, it’s glorious. Look up gammon with crackling online. I also recommend Gordon Ramsey’s glaze . It’s fab.
Good luck!

Thabks for all the tips Yorkshire!