Honey Roast Gammon

1.8 kg (4 lb) gammon joint 1 onion 20 cloves 2 bay leaves 10 peppercorns for the glaze 40 g (1 3/4 oz) soft brown sugar grated rind and juice of 1 large orange 2 tbsp runny honey 2 tbsp wholegrain mustard Directions Soak the gammon joint in a bowl of cold water for at least 3 hours. Drain and then place the gammon in a large saucepan. Stud the onion with the 4 cloves and add to the pan with the bay leaves and peppercorns. Cover with water, bring to the boil, cover and simmer for 1 hour. Preheat the oven to 200°C/400°F/gas mark 6 Drain the gammon, remove the skin and most of the fat. Score the remaining fat into diamonds, stud with the remaining cloves and place in a roasting tin. Mix together the ingredients for the glaze, and spoon over the gammon. Bake for 45 minutes, basting 3 – 4 times during the cooking time. Serve hot or cold.