Put the gammon in the cooker, add enough cold water to cover. In
an open pan, bring to boil and drain. Discard the water.
Place the ginger beer to the cooker and add the bay leaves.
Close the cooker and bring the pressure to high. Cook for 24
minutes then reduce the pressure right away.
Lift out the gammon from the cooker, allow it cool down for few
minutes before peeling off the outer skin. Score the fat into a
diamond pattern. Put the gammon in a roasting tin.
Mix the ground ginger and honey, then put half of the mixture
over the gammon. For the fat spike it with a few whole cloves.
Place and bake over a moderately hot oven for around 5 minutes.
Pour the remaining ginger glaze and continue to bake for 10 minutes.
