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Depending on how salty you like your gammon you may wish to soak it overnight in water to draw off some of the salt.
Set up your BBQ for indirect cooking, Get the temperature to 150°C.
Place your gammon in a baking tray or straight on to the stainless grid.
Cook until the internal temperature of the gammon is 55°C, this will likely take 3 hours or more.
Take your gammon out of the BBQ and with a sharp knife remove the skin from your gammon, leaving as much fat on as possible.
5a. Place the gammon into a baking tray (at least 20cm deep).
Score the fat into 2cm diamonds using a knife.
Sprinkle the gammon fat with English mustard powder and rub in a little.
Push a clove into each of the diamonds of fat.
Drizzle your gammon with maple syrup.
Return it to the BBQ and cook until it is 65°C or more, basting occasionally with the maple syrup that will run off.
Serve either hot or cold but do allow it to rest wrapped in foil for at least 1 hour in a cool box.