Drain and discard the water and pat the gammon dry. Place the gammon in a large pan and then pour over the cider and enough water to cover the joint.
Add all the other ingredients to the pan. Bring to the boil then reduce the heat and gently simmer for 3 - 3 ½ hours. Skim off any scum during the cooking.
When cooked
remove the ham from the pan and place in a roasting tin. Let it cool slightly and then peel away the skin.
Preheat the oven 190C/375 F / Gas 5.
Score diamond shapes on the fat and stud each diamond with a clove.
Heat the marmalade and lemon juice in a pan for a few minutes until it thickens to a sticky glaze. Brush the marmalade glaze over the surface of the ham.
Bake in the oven for 30 minutes until the glaze has set.
