Place the gammon joint in a large pot and cover it with water. Add the peppercorns, bay leaves, and cinnamon stick. Bring to a boil, then reduce to a simmer and cook for 1.5 hours.

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

Preheat the oven to 200°C (390°F). Once the gammon is cooked, remove it from the pot and let it cool slightly. Score the surface in a diamond pattern.

Place the gammon in a roasting pan and brush generously with the honey glaze. Cover loosely with aluminum foil.

Roast in the preheated oven for 30 minutes, basting with the glaze every 10 minutes. Remove the foil for the last 10 minutes to caramelize the glaze.

Once cooked, remove from the oven and let rest for 10 minutes before slicing. Serve warm.