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1
Place the gammon in a large saucepan.
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2
Add all the ingredients for the ham to the pan, adding more water if the ham isn't covered.
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3
Bring to the boil, before reducing the heat to a simmer and partially covering the pan.
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4
Cook for about 2 1/2 to 3 hours, approximately 1 hour a kilo simmering time, plus an extra 15 minutes.
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5
When you are ready to glaze the ham, preheat oven to 440 degrees F (230 degrees C).
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6
Remove the ham from the liquid and sit the ham on a board.
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7
Strip off the rind, and a little of the fat layer if it's very thick, and cut a diamond pattern into the remaining fat with a sharp knife in lines of about 3/4-inch apart.
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8
Stud each diamond with a clove.
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9
Put the jelly, cinnamon, paprika and red wine vinegar into a saucepan and whisk together over a high heat bringing it to the boil.
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10
Let the pan bubble away so that the glaze reduces to a syrup-like consistency.
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11
Place a layer of foil over a roasting tray big enough to hold the ham.
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12
Place the ham on top of the foil.
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13
Pour the glaze over the clove-studded ham and then transfer it to the oven.
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14
Cook for about 15 minutes, or until the glazed fat is burnished.
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15
Allow the meat to rest in a warm place for at least 15 minutes before carving it.
