Place the gammon into a large pan, cover with cold water, and add all the vegetables and bay leaves. Slowly bring to the boil and allow to simmer gently for 1 hour and 15 minutes uncovered, skimming off any impurities as it cooks. Remove from the heat and allow to cool in the stock for 2 hours, or until cold.
Preheat the oven to 190ºC/170ºC fan/gas mark 5. Remove the gammon from the pan and transfer onto a board. Using a small, sharp knife, peel off the rind then score a diamond pattern into the fat and stud with cloves.
In a small pan, gently heat the Light Muscovado Sugar, honey, mustard and apple juice together until combined. Spread three quarters of this mixture over the surface of the gammon. Transfer onto a deep-sided roasting tin and bake in the oven for 45 minutes, basting occasionally with the remaining glaze and the juices.
Enjoy hot or cold with Christmas chutney.