Recipe Method

1. Weigh the gammon and allow 20 minutes cooking time per 500g. Place it in a large pot. Use 10 of the cloves to stud the onion and then place it in the pot together with the bay leaves, peppercorns and orange juice. Fill up with water to cover the gammon.
2. Bring to the boil and then simmer covered for the calculated time.
3. Lift the gammon out and remove the rind, leaving a thin layer of fat. Score the fat into a diamond pattern and place a clove in the centre of each diamond shape. Place in a roasting pan.
4. To make the glaze, place the sugar and orange juice in a saucepan. Bring to the boil and then lower heat and simmer for about 5 minutes until a dark sticky glaze forms. Add the cranberries. Spoon the glaze over the gammon and bake for about 25 minutes at 180ºC until the gammon is golden.
5. For the cranberry sauce: Cook the cranberries, orange juice and sugar for about 20 - 25 minutes, or until very tender and the mixture starts to get thick and syrupy.