Place the ham or gammon joint in a large saucepan with enough cold water to cover it. Add the bay leaves and peppercorns. Slowly bring to the boil, skimming off any scum that rises to the surface. Reduce the heat, cover and gently simmer for 40 minutes.
Preheat the oven to 180 degrees C. Place the ham in a roasting tin. Combine the brown sugar, apple juice, fig jam and mixed spice in a medium bowl.
Brush the gammon with the glaze and bake for 30 minutes, checking and adding more glaze if necessary (but not letting it burn).
Rest the ham for 15 minutes to make it easier to carve.