Place joint in a roasting tray and cover loosely with foil. Place on the middle shelf of the oven. During cooking: Cook for 1 hour 15 mins. Remove foil for the last 30 mins of cooking.Then coated in a delicious sticky glaze to finish off.
To boil a gammon joint: place it in a pan and cover with cold water, add cloves, black peppercorns or bay leaves to flavour if required.
Bring the water to the boil, when the water boils, reduce the heat, cover and simmer for 20 minutes per 450g plus 20 minutes or until thoroughly cooked.
To boil and bake a joint (this gives an attractive glazed finish to the fat): boil as above for half the cooking time, drain the joint and wrap well in foil and place in a roasting tin.
Bake for the remainder of the cooking time in a preheated oven at 180°C, gas mark 4 until thoroughly cooked.
For glazing; increase the oven temperature to 220°C, gas mark 7. Thirty minutes before the end of the cooking time, remove the joint from the oven and open the foil, remove the rind and score the fat into a diamond pattern. Stud the fat with cloves and sprinkle with brown sugar or brush with a mixture of 4 tbsp marmalade and 5 tbsp clear hone. Return the joint to the oven and cook for the remaining cooking time, until the fat is a golden brown colour.