Cook the gammon: Place the gammon in a large potAromatics: Add the aromatics: onion, celery, carrots, bay leaves and coriander seeds.Water: Cover with water and bring it to a boil reducing it as soon as it boils so it can simmer. Gently simmer for 20 minutes per 500 grams and then leave it another 15 to 20 minutes with an even lower simmer before turning the heat off. Do not boil the gammon! It will become tough and dry.Cooling: Leave the gammon to cool after the cooking time. Remove it from the pot and place on a baking tray that it's going roast in. Cooling the gammon makes it easier to remove the netting.

Prep gammon to roast: Remove the net and the skin (rind). If you slide your finger under the rind you should be able to gently remove the skin. Try to leave as much fat as possible on the gammon. Score the fat: Use a sharp knife to make diamond shapes into the fat, cutting the fat and not the meat. The gammon at this point is cooked so the knife should be doing the work for you, no effort involved. Insert the cloves if using any into the diamond shapes.

Preheat the oven to 190°C/374°F

Make the glaze: Meanwhile, make the easy glaze for the gammon by combining all the ingredients into a saucepan. Bring it to a simmer and once it bubbles, stir and leave it on a low simmer for 2 to 3 minutes, occasional stirring. Don't leave it longer it will thicken as it stands.

Glaze the gammon: Pour ¼ to ¾ of the glaze over the gammon. Use a spoon if necessary to avoid dislodging the cloves.

Roasting your gammon: Place in the oven and bake for 10 minutes, take it out and pour the remaining glaze over. Leave it to continue cooking for another 15 to 20 minutes but keep rotating the tray and basting with any pan juices. Basting randomly: Remove the gammon, baste and return to the oven over a 20 minute period, makes a big difference!

Rest and carve your gammon: Remove and rest the meat for 10 minutes before carving.