As you can see there was loads of meat on it,
and as this sort of joint benefits from a long cooking time, I decided to cook it in the slow cooker, in apple juice.
First I soaked it overnight in cold water to draw out some of the salt, then it had 6 hours in the slow cooker on low,
Finally, I boned it out and had enough meat for Sunday, cold on Monday with salad and Sweet potato wedges and Ham rolls for Tuesday lunch.
And the apple juice gave it a delicious flavour, I wish I had bought two!