Cider and marmalade baked gammon

Method

1. Soak the ham in cold water overnight in the fridge. Remove from the water and put in a pan with the leek, carrots, bay leaves and peppercorns. Add the cider and top up with enough water to cover the ham.
2. Bring to the boil and simmer for 2½ hours, skimming off any scum as it cooks. Top up with boiling water as needed.
3. Remove the ham from the liquid and place on a board. Remove the skin, leaving a layer of fat. Score the fat in a criss-cross pattern and stud with the cloves.
4. Mix the mustard with the marmalade and brush or spoon over the ham. Put in a roasting tin and cook at 200°C (400°F, gas mark 6) for 15 to 20 mins until golden.
5. Brush on some of the leftover glaze and let the meat rest for 30 mins before carving, or cool and chill until needed.