This is a stove top cooking method. If you want the oven cooking method please see this recipe here.

Add the gammon and all the rinsed and roughly chopped veg, seeds, peppercorns and bay leaves into an oven tray.

Top everything up with cold water and place it on the stove top on high heat, covered with foil. Once it starts to bubble, drop the heat down to a simmer, medium to high simmer. Just not boiling. leave it to simmer for 2 hours, adding more cold water as it simmers. The foil should be left on for the first hour of the cooking time. Thereafter, remove and continue simmering for the remaining hour, hour and half.

Once done, the color would have changed and it would be a lot more tender.

Remove it from the pan and place it on a platter or board to cool down completely.

Heat the oven to 160 degrees Celsius for the gammon to bake.

Meanwhile, make the easy glaze for the gammon by heating a saucepan and adding all sugar, honey, mustard and Frangelico. Bring to a boil and then drop to a simmer and leave to simmer for about 15 minutes.

Use a scissors to cut and gently remove the net to discard it.

Because you cooked it with the foil on for the half the time it will be easier to get the rind (skin) off but it will also be more tender so gently slide your finger under the skin to remove it from the fat. Leaving the fat on the gammon is important so remove just the rind.

Use a sharp knife to cut diamond shapes into the fat, not cutting too deep. Add the cloves and pour over the first coating of glaze. You have to do a glaze coating another 3 times so reserve some of it.

Place in the heated oven and let it roast for 15 minutes before removing and basting. Return the gammon to the oven to continue roasting and repeat basting another 3 times with 10 to 15 min intervals. Bake till brown.