How to remove the excessive saltiness from gammon? I've tried a few time to roast gammon, typically my method is to soak the gammon and then roast for a few hours.  The result is typically just this side of editable.  I've even tried boiling it first (after a suggestion that this removes the salt), but to no avail.

Does anyone have any suggestions?
Soak at least overnight. In addition to that, consider a sweet glaze like apricot, or an acidic one like one that includes cider vinegar. Best yet might be all three, an overnight soak (change the water a few times) and a sweet, acidic glaze.

If you still find it too salty, go ahead and try boiling briefly in fresh water (blanching) after soaking, and then plunging in ice water before you continue to glaze and roast. If all of that isn't enough, and you are choosing the lowest salt gammon available to you, then gammon isn't your thing. Try a fresh ham instead.