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Preheat your oven to 180˚C. Simmer your gammon in a large pan of boiling water for 40-45 minutes with chopped carrot, celery, herbs and aromatic spices.
Remove your boiled ham – keeping your stock to add to some dried pea soup or for a winter stew later.
Then trim the skin off your ham carefully to just leave a thin layer of fat. Score this with a diamond pattern and insert a clove into each cross section.
In a small pan stir together your truffle mustard, orange juice and maple syrup. Reduce for 4-5 mins until the glaze thickens slightly. Then brush on generously over the clove-studded ham.
Roast in the oven for 15-20 minutes. Baste with your glaze a few times whilst roasting. Check that the internal temperature of the ham reaches above 75˚C and serve warm or allow to cool.