Soak the gammon overnight and then drain the liquid
Place the vegetables in a deep pan and sit the gammon on top.
Pour over the Cointreau and then top with water so the gammon is covered.
Add the bay leaves and peppercorns and place on a medium heat until just at the point of boiling and then turn right down and cover for 1 hour and a quarter. After this time turn off the heat and but leave covered for another hour for the ham to cool in the liquid.
Heat the oven to 190’C
Mix together the glazing ingredients
Remove the skin from the gammon, leaving a thin layer of fat. Score this with crosses and then insert a clove where each of the crosses meets.
Place the ham in a roasting tin and brush with half the glaze mix. Roast for 15 minutes and then coat in the remaining glaze and return to the oven for another 15minutes.
Remove and leave to rest for 10 minutes before carving