Method

1. Push the cloves into the onion and put with garlic and the bay leaves in a large saucepan. Fit the gammon in
2. Pour 1 litre of the apple juice over, then the cider, now depending how full your pot is add more apple juice- but the make sure the gammon is submerged..
3. Bring to a boil and get rid of scum. Simmer for 1hr and 20 minutes.
4. Turn off the heat and leave gammon in the liquid until you need it.
5. Put back on the heat and bring to the boil, then turn down to simmer for 2 hours
6. Pre-heat your oven to gas mark 5 / 190C
7. Remove the gammon from the liquid (keep liquid!) and place on a chopping board
8. Remove the rind and cut a diamond criss cross pattern on the remaining fat.
9. Spread two table spoons of honey over the top.
10. Roast in a big tin in the oven for 20 minutes-but keep your eye on it and make sure it does not burn.
11. Remove from the oven and rest before carving.
12. The saved liquid can be used for boiling vegetables