Place gammon, onion, ginger and chicken stock in a large pot with a tight-fitting lid.
Add enough ginger beer to cover gammon and bring to the boil.
Cook for 30 minutes.
Seal lid by crimping foil around it and wrap in a thick blanket or sleeping bag.
Rest in a warm place overnight.
Remove cooled gammon and carefully peel back skin.
Score skin in a diamond pattern and stud each diamond in the centre with a clove.
Place gammon on a foillined baking tray.
Mix glaze ingredients together and brush over gammon.
Roast at 180ºC for 20-30 minutes or until golden and caramelised.
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This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.