Put the gammon in a large saucepan and pour on enough cold water to cover. Add the carrots, onion, peppercorns and bay leaves. Bring to the boil, turn down to a simmer and cook for 1 hour. Top up with water and skim off any froth from the surface from time to time.
Meanwhile, mix all the ingredients for the glaze in a bowl and put aside until later
Allow the ham to cool a little, then remove from the pan. Strain the liquid and save/freeze as it makes an excellent stock for soups
Once cool enough to handle, peel away the skin from the ham leaving a layer of fat. Score the fat in a diamond pattern and push a clove in the centre of each diamond
Preheat the oven to 150°C.
Place the ham on a grill in a roasting dish with the scored skin facing upwards and brush with the glaze, and cook for about 20 minutes
Increase the temp to 180°C and pour the remaining glaze over and cook for another 15-30 minutes, using a spoon or brush to glaze the ham every 5 minutes until it has a lovely coloured sticky glaze
Allow to rest for at least 30 minutes, still using a spoon or brush to glaze the ham every 5 minutes, before slicing to serve warm with whatever you fancy, or allow to cool and eat over the following week