Step 1

Place the gammon joint in a large pot and add the onions and pineapple juice. Bring to a boil over high heat.

Step 2

Once boiling, reduce the heat to medium, cover, and simmer for 70 minutes. (Gammon joints need to cook for 40 minutes per kilo (2 ¼ lbs), so if you are using a smaller or large gammon joint, adjust the cooking time accordingly.)

Step 3

Once cooked, carefully remove the gammon joint from the pan and place on a baking sheet to cool slightly.

Step 4

Preheat the oven to 375°F (190°C).

Step 5

Make the glaze: in a small pan over a medium heat, combine the Dijon mustard, pineapple juice, and maple syrup and bring to a boil. Cook for 10 minutes, or until slightly reduced and glossy.

Step 6

Carefully remove the skin from the gammon joint, using a small paring knife to help ease the fat away from the skin. Be sure to leave a small layer of fat on top of the gammon.

Step 7

Score the fat in a diamond pattern and push a clove into each cross section.

Step 8

Liberally brush the gammon joint with the glaze, making sure to reserve at least half of the glaze.

Step 9

Roast the gammon joint for 40 minutes, glazing again halfway through.

Step 10

Carve and serve.

Step 11

Enjoy!