Add a tablespoon of cloves, 2 tablespoons of dark syrup, a pinch of ginger, a pinch of nutmeg and 6 slices of orange peel to a pan of gently boiling water. Then add your 1.5kg of gammon and let it slowly boil for 90 minutes.
Take out the gammon and peel away the skin, leaving the fat underneath. Score the fat into diamond shapes and place cloves at each of the intersections.
Liberally paste a glaze on the fat that's made of a glug of port, golden syrup and a spoonful of strawberry jam.
Bake at 240 Celsius for 20 / 25 mins