Place the gammon in a large saucepan and cover with water, allow to soak for a few hours then drain. If time is short you can cover the gammon with water and bring to the boil, then drain.
Once you have drained the gammon add the cider to the pan and add enough water to just cover the joint.
Add the bayleaves, cloves, peppercorns and allspice berries (if using) to the pan and bring to the boil. Reduce the heat, cover and simmer for 1 hour.
Remove the gammon from the pan and allow to cool for about 15 minutes. Preheat the oven to 200℃/190℃ fan/gas mark 6. Line a roasting tin with a sheet of foil.
Remove the rind from the gammon leaving as much fat in place as you can. Score the fat with a diamond pattern and insert cloves into the centre of each diamond. Place in the roasting tin.
Mix together the marmalade, honey and mustard and brush the mixture over the top and sides of the gammon. Roast for 15 minutes.
Carefully brush again with any of the glaze that has run down into the tin and scoop up any orange rind that may have slipped off, so that it sits on top of the joint. Return to the oven and roast for another for 15-20 minutes, Roast for another 5–10 minutes, until golden. Take care not to let it burn.
Allow to rest for about 30 minutes in a warm place if serving hot. Or, if serving cold, allow to cool completely, then chill until requiredNutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)