Cooking time: Allow 20 minutes per 450g/½kg(1lb) plus 20 minutes
The joint can either be roasted for the full cooking time, or boiled; or can be boiled for half the cooking time and then roasted for the remainder.

Oven temperature: Gas mark 4-5, 180°C, 350°F

For an easy serving idea try glazing the joint. Strip off the rind and score the fat into diamonds then roast. Stud with cloves if desired. Twenty minutes before the end of cooking time spoon over one of these simple glazes:

Orange & Apricot
Heat 6tbsp fresh orange juice, 4tbsp apricot jam and a pinch of ground ginger in a pan for 5 minutes then glaze as above.

Tropical glaze
Mix together 3tbsp mango chutney, 2tbsp lime marmalade, zest and juice of ½ lime and brush over the joint as above.

Summer fruit glaze
Mix together 3tbsp summer fruits jam and 1.25cm(½”) root ginger, peeled and grated, and heat until melted then glaze as above.

Serve hot with a selection of seasonal vegetables, or cold with chutney, crusty bread and salads of your choice.