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I normally boil a gammon - but it sounds as if yours still has the skin on - if your OH thinks you can get crackling from it.
Try boiling it for a couple of hours then taking it out of the water - dry the skin off then rub in some cooking oil and a teaspoon or so of salt. place it in a HOT oven for about half to three quarters of an hour. That should crisp up the crackling and the meat should still be quite moist.
I usually make soup with it and then take the skin off and slice it to have with cauli cheese, roast potatoes and carrots.Remember if it is smoked soak it in cold water for a couple of hours to reduce the saltyness. I make either yellow split pea soup, lentil soup or tatty and leek soup with it........ delicious.
The leftovers picked off the bone are great for adding to quiche, omolettes, macaroni cheese etc.
Hope that helps
