a hock-ham, bone out. The cut I bought was not particularly fatty so not really suitable for roasting, so I cut it thick after boiling and it made an excellent sandwich filling, with plenty of English mustard. I guess another way to deal with this kind of ham would be slather it in spices and hot-smoke it.
The ham out of the steeping-copper piping hot and ready to eat. Like bacon, it is difficult to find really good quality ham here in Japan so I have to make it myself. Next time I will try a larger ham, with a piece of the upper leg, so I can roast it.
I also took the precaution of buying some pork belly so I made my usual honey-cure, unsmoked rashers. They came out pretty well.