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Place the gammon joint in a large pot and add the onion, carrots, celery, bay leaves, and peppercorns.
Pour in enough water to completely cover the gammon.
Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for 1.5–2 hours (30 minutes per 500 g). The centre of the meat should reach an internal temperature of 65C.
Once cooked, carefully remove the gammon from the pot and let it cool slightly.
While the gammon is cooling, preheat your oven to 200°C (400°F).
In a small saucepan, combine the honey, brown sugar, Dijon mustard, orange juice and cinnamon.
Heat gently until the sugar dissolves, then simmer for 2-3 minutes until slightly thickened.
Once the gammon is cool enough to handle, remove the skin, leaving a thin layer of fat.
Score the fat in a criss-cross pattern, being careful not to cut too deep.
Brush the glaze generously over the gammon.
Place the gammon in a roasting dish and roast for 20-30 minutes, basting with the glaze every 10 minutes, until golden and sticky.
Remove the gammon from the oven and let it rest for 10 minutes before slicing.