Glazed Apricot Gammon with Peaches

• 4 lb. joint middle gammon, boned and rolled
• 4 tablespoons apricot jam
• Cloves

Soak bacon in cold water overnight. Place in a saucepan, cover with water and simmer for half the cooking time, allowing 25 minutes per pound and 25 minutes over. Skin the joint and place on a piece of foil. Spread the fat with apricot jam. Enclose the joint in the foil and bake at 350°F. (Gas Mark 4) for half remaining cooking time. Fold back the foil. Score the fat and stud the diamonds with