Add 2 liters of water to cover the gammon.

Add the halved onion, bay leaves, whole cloves, and cinnamon stick to the pot.

Bring the water to a boil, then reduce the heat to a simmer.

Cook for about 1 to 1.5 hours until the gammon is tender.

In a small bowl, combine the honey, Dijon mustard, thin-cut marmalade, ground cloves, and any optional ingredients like orange juice, allspice, and fresh rosemary.

Preheat your oven to 190°C (375°F).

Line a baking tray with parchment paper.

Remove the cooked gammon from the pot and place it on the prepared baking tray.

Score the gammon in a diamond pattern.

Generously brush the gammon with the glaze mixture.

Place the gammon in the preheated oven.

Roast for 20-30 minutes, or until the glaze is golden brown and sticky.

Baste the gammon with the glaze every 10 minutes.

Once the gammon is cooked through and glazed, remove it from the oven.

Let it rest for a few minutes before slicing.

Serve the roast gammon slices with your favorite sides.

Optionally, use any remaining glaze as a dipping sauce.