Instructions:

Place the gammon, bay leaves and black peppercorns into a large pan.  Add water, just enough to cover the gammon.  Bring to the boil and allow to cook for two minutes then reduce the heat to a simmer and cook for a further hour.  You may need to add more boiling water if the water level drops too low).

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Drain the pineapple slices reserving the juice in a separate bowl.  Arrange the pineapple slices in the bottom of a baking tray so they are roughly the same shape as the gammon joint - it’s fine if they overlap.

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Preheat the oven to 180C, 350F, Gas Mark 4

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Place the gammon on top of the pineapple slices and carefully remove the skin (discard the skin), leaving behind a thin layer of fat. Using the tip of a sharp knife, score the gammon in a diamond pattern then stud the centre of each diamond with a clove.

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To the bowl that has the remining pineapple juice add the orange juice and zest, honey, wholegrain mustard and brown sugar.  Mix until evenly combined, then spoon the mixture over the gammon.

Roast the gammon and pineapple in the oven for 30 - 40 minutes (until cooked), ensuring you baste the gammon regularly with the juices so that you get a lovely golden brown glaze.

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Remove the gammon from the oven and allow to rest for 5-10 minutes before carving.

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Serve hot or cold

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