Preheat oven to 200C
Place the cider vinegar, brown sugar, orange zest and juice, Dijon mustard, KNORR Vegetable Stock Pot , honey and 4 cloves into a small saucepan and bring to the boil then allow to reduce by half.
To prepare the gammon for roasting peel back and remove the rind from the gammon
Using a sharp knife, score the flesh in diamond cuts, then brush over the glaze and stud with the remaining cloves
Roast in the oven at 200°C, during cooking baste the gammon a couple of times with the glaze that drips into the roasting tray
Cook until the glaze starts to caramelise then remove from the oven, slice and serve