Water (optional: you can add a bottle of cider to the water or totally replace the water with approx. 2L of coke!)
For the glaze:
4tbsp clear honey (optional: replace honey with maple syrup)
1tsp ground ginger
1tbsp English mustard powder
2tbsp demerara sugar
20 - 25 cloves
Place the ham in a large deep pan and cover with cold water or cider/water or coke depending on how you have chosen to cook your ham. Add the peppercorns, juniper berries, bay leaves and cloves.
Simmer, allow 45 minutes per kilo, then drain and set aside to cool.
When cool enough to handle, remove the skin, top layer of the fat and any strings surrounding the gammon. Score a diamond shaped pattern into the remaining fat and push a clove into the middle of each diamond.
Preheat your oven to 180⁰.
Place the gammon in a roasting tin and mix all of your ingredients together for the glaze and smear over the gammon.
Place in the oven and cook for 25 – 35 minutes or until the glaze is dark and sticky.