Place the gammon in a large pot. Cover with cold water. Bring it to a boil. This helps remove extra salt. Drain the water after boiling.

Fill the pot with fresh water again. Simmer the gammon gently for about 1 hour. Keep the heat low. This makes the meat soft and tender.

Set your oven to 180°C. Let it heat fully. A hot oven helps create a sticky glaze later.

Take the gammon out of the water. Place it on a board. Pat it dry using paper towels. This helps the glaze stick better.

Use a sharp knife to cut shallow lines on top. Make a crisscross pattern. This allows the glaze to soak into the meat.

If you like, push cloves into the scored lines. This adds extra flavor. It also gives a traditional look.

In a bowl, mix honey, brown sugar, mustard and vinegar. Stir well until smooth. This glaze gives a sweet and tangy taste.

Place the gammon in a roasting tray. Brush the glaze all over the meat. Make sure it covers every side evenly.

Put the tray in the oven. Roast for 30–40 minutes. Baste with glaze every 10 minutes. This makes the outside sticky and golden.

Remove the gammon from the oven. Let it rest for 10 minutes. Slice it carefully. Serve warm with your favorite sides.