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Place the gammon in a large saucepan with enough water to completely submerge the joint and bring to the boil. Simmer gently for 1.5 hours, then remove from the heat and allow to cool in the pan for 30 minutes.
Pre-heat the oven to 180 °C and line a large roasting tin with foil. To make the glaze, mix the marmalade, honey and mustard together in a bowl.
Transfer the gammon to the roasting tin and, using a knife, create a criss-cross pattern in the fat.
Insert cloves into the criss-cross cuts, then brush half of the glaze over the gammon.
Roast in the oven at 180°C for 40 minutes, re-glazing the ham 3 times at 10 minute intervals.
Remove your gammon from the oven and leave to rest for 15 minutes. Carve and serve on a large platter, ready for feasting!