Gammon with Cape ruby port glaze

Ingredients

Gammon:

Glaze:

Place gammon ingredients together in a large pot and cover with enough cold water to submerge the gammon.
Bring to a simmer and cook for about 1 hour 40 minutes, or until tender and cooked through. (For smaller gammons, boil gammon 20-25 minutes per 500g.)
Remove from heat and cool in cooking liquid.
Remove gammon from liquid and place in a roasting tray.
Using a sharp knife, carefully peel skin off gammon, leaving a layer of fat on the surface of the meat. Score the fat in a diamond pattern.
Stud cloves into the centre of each diamond.
Heat glaze ingredients together in a small saucepan over a medium heat. Reduce by half.
Preheat oven to 200°C.
Brush gammon with glaze and roast for 20-30 minutes, basting with more glaze from time to time until golden and caramelised.
Slice and serve.