serves 8

Put the gammon in a large saucepan and add enough cold water to cover. Bring to the boil and skim off the scum that rises to the surface. Reduce the heat and simmer for 30 minutes. Drain the gammon and return to the saucepan. Add the apple, onion, cider, peppercorns, bouquet garni, bay leaves and a few of the cloves. Pour enough fresh water to cover and return to boil. Reduce the heat, cover and simmer for 3 hours 20 minutes.

Preheat the oven to 200°C/400°F/Gas Mark 6. Take the saucepan off the heat and set aside to cool slightly. Remove the gammon from the cooking liquidand, while it is still warm, loosen the rind with a sharp knife, then peel it off and discard. Score the fat into diamond shapes and stud with the remaining cloves. Place the gammon on a rack in a roasting tin and sprinkle with sugar. Roast in the oven, basting occasionally with cooking liquid, for 20 mins.

Serve hot or cold later.