• Place all ingredients except glaze in a large pot and cover with enough cold water to submerge the gammon.
• Bring to a simmer and cook for about 2 hours, or until tender and cooked through.
• Remove from heat and allow ham to cool in the water.
• Place gammon on a roasting tray.
• Preheat oven to 200°C.
• Using a sharp knife, peel the skin off the gammon, leaving a layer of fat.
• Score diamond shapes in the fat and stud the centre of each diamond with a clove.
• Liberally brush the gammon with glaze and roast for 20-30
• minutes, basting with more glaze as you go until golden and caramelised.
• Cooking time may vary, depending on the glaze you use

Serve with Roast butternut with taleggio and hazelnut dressing (click here for recipe)