- In a large pot, place the gammon along with the apple cider, onion, bay leaves, cloves, orange, carrot, and celery. Cover the pot, bring to a boil, then lower the heat and simmer for 40 minutes. Turn the gammon over and continue simmering for another 40 minutes. (As a general rule, simmer for 20 minutes per 500g of gammon.)
- For the glaze, mix the honey, Dijon mustard, brown sugar, orange juice, zest, cinnamon, and ground cloves in a small bowl.
- Preheat the oven to 200°C (392°F). Remove the gammon from the pot and let it cool completely. Using a sharp knife, carefully remove the skin, leaving a thin layer of fat on the surface. Score the fat diagonally in two directions to create a diamond pattern. Insert a clove into each corner of the diamond shapes.
- Place the gammon in a roasting pan and brush it with half of the glaze. Roast in the preheated oven for 20-30 minutes, basting with the remaining glaze every 10 minutes, until the gammon develops a golden-brown color and a caramelized finish.
- Allow the gammon to rest for 10 minutes before carving. Serve with orange slices, mashed potatoes, roasted vegetables, or a fresh salad.
Tip: For a deeper flavor, add 1 tablespoon of soy sauce or Worcestershire sauce to the glaze.
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