1. Put the gammon into a large saucepan and cover with cold water. Place over a high heat, cover and bring to the boil. Drain off the water (this reduces saltiness off the gammon), then add the onion, carrot, bay leaves and peppercorns to the pan. Again, cover with cold water and bring to the boil. Partially uncover, reduce the heat slightly and simmer for 2 hours 15 minutes (or 18 minutes per 500g for 3.5 - 4 kg joints)
2. Carefully remove the gammon and place it in a roasting tin. Using a sharp knife, score the fat all over in a diamond pattern, and press a clove into each diamond.
3. When the gammon is nearly ready pre-heat the oven to 200C / fan 180C / gas 6. Make a glaze. Mix the sugar and mustard together in a saucepan, then stir in the bourbon and 250ml water. Put over a low heat, stirring to dissolve the sugar, then pour all over the gammon. Roast for 25 minutes, basting occasionally - the gammon should only just be turning golden.
4. Carefully tip the glaze from the tin into a wide saucepan, then put over a high heat and boil for 5 minutes, until sticky. Pour over the gammon and use a pastry brush to evenly coat the meat. Pop back in the oven for 15 minutes. Rest for 20 minutes before carving. Serve it warm or cold.View more Gammon / Bacon recipes...