Step 1

For the gammon, place the gammon into a large, deep pan and cover with water. Bring to the boil, then remove from the heat and drain.

Step 2

Return the gammon to the pan, then pour in enough orange juice to cover half of the gammon. Pour in enough cold water to cover the gammon completely.

Step 3

Push two cloves into each onion half and add to the pan along with the bay leaves. Cover with a lid and bring to the boil, then reduce the heat to a simmer. Cook gently for three hours, adding more hot water to the pan as necessary.

Step 4

Preheat the oven to 180C/360F/Gas

Step 5

Remove the gammon from the pan and place into a roasting tin. Remove the skin, leaving behind a thin layer of fat. Score the gammon in a diamond pattern with the tip of a sharp knife. Stud the centre of each diamond with a clove.

Step 6

For the glaze, mix together all of the glaze ingredients in a bowl until well combined. Spoon the glaze evenly over the gammon.

Step 7

Roast the gammon in the oven for 45 minutes, basting frequently with the glaze and pan juices, until the gammon is cooked through and golden-brown all over.

Step 8

Set aside to rest, then carve into thick slices to serve. Alternatively, the gammon can be eaten cold. Serve with apple compote and pickled red cabbage.