1.Place the unsmoked gammon joint in a large stock pan and cover with cold water.
2.Add to the water the black peppercorns, fresh parsley, bay leaf and the zest from two clementines and one lime.
3.Place the rindless fruit into a refrigerator until their squeezed juice is required later in the recipe.
4.Bring the gammon and ingredients in the water to the boil.Once boiling well reduce the heat until the liquid is a gentle simmer. Leave the stock pan simmering gently for two hours, checking every 30 minutes.
5.Once the gammon is slowly cooked, the stock pan should be removed from the heat, the liquid drained from the gammon and the gammon set to one side uncovered to slightly cool.
6.Cut away the skin and most (but not all) of the fat. Score into the fat in a criss-cross pattern.
7.In a separate bowl make up the hot citrus rub fresh before desiring to bake the gammon. Ingredients for the hot citrus glazing are the chopped chilled, finely chopped garlic cloves, the freshly squeezed juice of the clementines and lime plus the light brown sugar. Mix well in the bowl.
8.Spoon the glaze over the boiled gammon and bake the gammon, standing in the clementine and lime liquid, in an oven for 20 to 30 minutes until the garlic is roasted.
Serve immediately or eat as a cold cut within 2 days of cooking.
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