1. Soak the gammon overnight in cold water.

2. Place the gammon in a large saucepan and cover with fresh cold water. Add in the onion, carrot, bay leaves and peppercorns.

3. Bring to the boil slowly, cover with a lid and simmer very gently for 1 hour and 30 minutes.

4. Preheat the oven to 200°C/gas 6. Allow the gammon to cool in cooking liquid for 30-40 minutes.

5. Remove the gammon from the cooking liquid and using a sharp knife carefully remove the skin and some of the underlying fat. Cut a lattice pattern over the gammon and place it in a roasting tray.

6. Mix together the honey, mustard and freshly ground pepper in a small bowl and smear it over the gammon.

7. Bake the joint for 25-30 minutes or until lightly brown and caramelised.

8. Serve hot or cold.