What kind of ham have people used? She says a mild cure. I need more specific direction. Cook's illustrated uses a fresh ham for their version, but it seems like Nigella uses a cured one. Partially cooked? Fully cooked? She lists a 5-6 lb. boneless ham for the Ham in Cherry Coke in FEAST, and many web sources list the English "gammon joint" - which sounds bone-in to me. Anybody? Brand names, hints and success (failure) stories welcome.