Preheat your oven to 180°C (350°F). Place the gammon joint in a roasting pan and cover it with water. Bring to a boil on the stovetop, then simmer for 30 minutes.

Remove the gammon from the water and let it cool slightly. Score the surface in a diamond pattern.

In a bowl, mix together the honey, brown sugar, Dijon mustard, ground cloves, ground cinnamon, and apple cider vinegar until well combined.

Brush the glaze generously over the scored gammon. Cover loosely with aluminum foil.

Roast in the preheated oven for 1 hour, basting with the glaze every 20 minutes. Remove the foil for the last 20 minutes to allow the glaze to caramelize.

Once cooked, check that the internal temperature reaches at least 70°C (160°F). Let the gammon rest for 10 minutes before slicing and serving.