There is nothing better than a proper honey glazed ham so here is my recipe, altered slightly from Ramsay's.
Small handful of cloves
Cinnamon Stick (crush slightly)
Onion (quartered, leave the peel on)
Black Peppercorns (crushed)
100g Dark Brown Sugar
Stick the Gammon in a large pan with the Peppercorns, Onion, Cloves and Cinnamon Stick and enough water to cover it completely. Boil for an hour for each kilogram of Gammon you have e.g. 2kg = 2 Hours.
Keep the water topped up and scoop off the foam on the top every so often.
20 minutes before the boiling time is complete, add the sherry, sugar and honey to a pan and bring to the boil, constantly stirring, lower the heat and simmer for a couple of minutes until you have a glossy syrup. Do not leave unattended or good luck cleaning your hob.
Remove gammon from pan and cut off the string and place into a foiled baking tray, score the fat and stick a clove into each diamond shape.
Pour over the glaze and place into a preheated oven (190C) for about 30 minutes. Every 5 - 10 minutes baste the ham with the glaze in the tray.
Remove from the oven and enjoy once cooled slightly.