Put the gammon in a large, deep saucepan. Add the leek, carrot, onion, rosemary, and cinnamon sticks. Pour over enough cold water to cover the meat then bring to the boil, cover with a lid and lower to a gentle simmer for 90 minutes.

Preheat the oven to 200C.

Remove the gammon from the liquid, you can discard the stock or use it for a soup or stock. Leave the ham to cool until cold enough to handle. Cut away the skin carefully leaving the layer of fat. Discard the skin and score the fat in a criss cross pattern.

Stud the ham with the whole cloves then place it into a roasting dish.

Make the glaze by whisking together the zest and juice of an orange, honey, and wholegrain mustard.

Use a ladle to pour half of the glaze over the ham, then roast for 20 minutes.

Take it out of the oven and pour over the remaining glaze. Return to the oven for another 20 minutes. You can take it out every ten minutes and baste it in the glaze for maximum effect.

Leave to cool for 15 minutes before carving.