Cooking a ham/gammon

[PompomDahlia]

I’m hosting 6 people for Christmas dinner. I’ve ordered a 3kg turkey crown and also plan on making a ham/gammon joint to serve for Christmas dinner alongside (then to have cold leftovers of both for a buffet in the evening). A few questions:

1. is a 2kg ham enough? My butchers has 2kg joints which ‘serve 6-8’ - does this sound enough, bearing in mind we also have turkey and lots of sides, including pigs in blankets, stuffing with sausage meat etc
2. I’d like to cook the gammon the night before then reheat on the day to save space for turkey etc. Any ideas on how to reheat it safely without drying it out?

Any advice would be appreciated - it’s been years since I’ve cooked ham. Planning to cook it in the oven over some water then glaze (I don’t have a big enough saucepan and worry it might dry out if boiling)

2kg ham is plenty along with everything else. Do you have a slow cooker? You can cook it in that then just whack in the oven to glaze (we have an instant pot duo so can go both bits using that).

I always cook my ham 2 days ahead and we eat it cold and hot for days before and after. Anyway to heat I slice it and put it flat on an oven tray or tinfoil type, ladle type spoon of stock/gravy/hot water, cover tightly with foil and into a hot oven for 10 mins or so, the liquid will create steam and heat it without drying, you dont want it swimming in liquid just enough to create a bit of steam.
I actually put the stuffing and turkey on top of the ham, all cold, and reheat the lot together the same way with the gravy.

That will be plenty big enough as there is zero waste on ham.
I use a slow cooker and bung in oven for 20 mins at the end with honey on top.

Just been to the supermarket they had a mountain of gammon joints. I'm doing it right now, just cut openings with a sharp knife and put lots of carrots and garlic inside. It's nicer cold in my opinion.

Boil the joint if you have a saucepan big enough.... Put it in cold water and bring to just simmering with the lid on. I add a couple of cloves, bay and peppercorns. Cook for about 25 minutes per kg. Switch off and leave to cool unless you are in a hurry then you can skip that.

When you want to heat it back up, stud with cloves and daub a glaze over (mustard and red currant is our Christmas version). Sling it in the oven until the glaze caramelises.

Another vote for slow cooker ham. Use 1ltr ish apple juice and 500ml ish cider as your liquid! Shove in a carrot and onion and some mixed spice, then cook 6-8 hours on high.

When it's done in the slow cooker, drain and whack it on a roasting tray, rub on some honey, dark sugar and mustard powder then bung it in the oven on 200 for half hour.

Delish!

And yes, 2kg will be fine with all your sides and turkey too...

Enjoy 😍