Metode:

• Weigh the gammon and allow 20 minutes cooking time per 500g.
• Place in a pot.
• Roughly chop the onion and then add it to the casserole - together with the bay leaves and
• peppercorns.
• Fill up with water to just cover the ham.
• Bring to the boil on the stove top, and then reduce the heat and simmer covered for the calculated time. 
• Lift the ham out and remove the rind, leaving a thin layer of fat.
• Score the fat into a diamond pattern and press a clove into the centre of each diamond shape. 

To make the glaze:

• Place the sugar, cranberry jelly and orange juice in a saucepan.
• Bring it to the boil and then reduce the heat and simmer for about 5 minutes until a dark sticky glaze forms.
• Add the cranberries.
• Spoon the glaze over the ham and bake for about 25 minutes at 180˚C until the gammon is golden. 

To make warm potato salad:

• Boil baby potato until tender and Cut into halves, Add B-Well Mayonaise, sandwich spread, tarragon, chopped egg and chopped parsley.
• Mix together and add salt & pepper.  For the sauce:Bring cream to boil, add the mustard , simmer together for 2 min , add salt & pepper,  

To serve:

• Place cooked broccoli onto the plate, spoon the potato salad onto broccoli.
• Cut gammon into slices, and place on top of the potato salad. 
• Spoon sauce over, drizzle the glaze over sauce and serve.