A cooked gammon is glazed with honey, crystallised ginger and cloves. For best results, baste the ham with the juices quite frequently, about every 15 to 20 minutes.
Place the gammon in a large stockpot and cover with cold water. Bring to the boil, then remove from the heat and drain. Return the gammon to the pot, cover the gammon completely with fresh cold water; add some black peppercorns, a few whole cloves and 2 bay leaves to the pot. Cover with a lid and bring to the boil, then simmer gently for three hours; drain and cool.