Cooking gammon on the bone - an icky question about the bone

[AMIStletoekiss]

First time I've cooked a gammon on the bone (or probably any meat on the bone come to that, not counting poultry). I just took it out to look at it and make sure all is well, and the cut end of the bone is oozing stuff - I assume bone marrow - I got rid of what had oozed out and scooped out what I could. Is that the right thing to do? I have an idea it tastes funny, so didn't want it over the surface of the meat.

it's not a problem either way - bone marrow is perfectly edible. in fact they serve bone marrow salad at one of DH's favourite restaurants.

Doing ham on the bone is well worth it though. the bone adds so much flavour and keeps it really juicy.

Thanks - I've not bothered with one on the bone before, but thought it would be a bit special! I'll not fret too much about any more which comes out, I figured it wouldn't actually be poisonous, but wasn't sure it was something people would want to eat