Traditional gammon with a maple & plum glaze

Serves 12

5kg cured/smoked gammon on the bone
2 onions, quartered
1 tbsp cloves
1 tbsp juniper berries
4 fresh bay leaves
FOR THE GLAZE
1 cup plum jam
1 cup orange juice
3 tbsp maple syrup
Pinch of chilli flakes
½ cup cloves

1. Place gammon in a large pot, add onions, cloves, juniper berries and bay leaves and cover with water. Bring to the boil and simmer for 3½ hours.
2. Remove pot from heat, set aside and allow gammon to cool completely in cooking liquid. Refrigerate overnight.
3. Place the plum jam, orange juice, maple syrup and chilli flakes in a small pot; heat and simmer for 10 minutes or until reduced and thickened.
4. Preheat the oven to 200ºC. Peel the skin off the ham and discard. Score the fat in a criss-cross pattern, stud with cloves. Brush glaze over gammon, place in the oven and bake for 1 hour, or until golden brown. Allow to rest for 30 minutes, then slice and serve.