Soak the gammon overnight to reduce its saltiness. Place the gammon in a large saucepan, add the cider to cover, plus the cloves, sage and bouquet garni. Bring to a boil and then cover and simmer for 1 1/4 hours, turning the meat occasionally. When the gammon is cooked, strip off the skin but leave a layer of fat. Place the joint in a roasting pan, score a diamond pattern over it and decorate with brown sugar and more cloves.
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