Place the gammon a large bowl filled with cold water. Allow it to soak overnight in the refrigerator to remove excess salt from the curing process.
Fill a large stockpot with water, and bring the water to a boil. Place the gammon joint into the pot. Cover the pot, and simmer over low heat for 1 hour.
Drain the water carefully from the pot, and remove the skin from the gammon. Insert the small end of each clove into the fat all over the gammon.
Cut the carrots, onion, and potatoes into bite size pieces with a sharp knife, and put them into your roasting pan. Drizzle the vegetables with the olive oil, and toss them to coat. Place the gammon in the middle of the pan.
Preheat the oven to 200’C.
Stir together the honey, brown sugar, mustard, Worcestershire sauce, tomato paste and balsamic vinegar in the small mixing bowl to make a simple glaze.
Pour the glaze over the gammon, and wrap the entire roasting pan in aluminum foil.
Place the roasting pan in the oven and cook for 65 to 75 minutes until fully cooked. Ten minutes before the gammon is finished cooking, remove the aluminum foil so the glaze will darken and caramelize.
· Rotate your gammon halfway through cooking if you'd like the underside of the meat to be caramelized.
· When putting cloves into the gammon, take care not to burn yourself, because the meat will be very hot.