Prepare the Gammon: Preheat your oven to 180°C (350°F). Place the prepared gammon in a roasting pan, score in a diamond pattern, and stud with cloves.
Make the Glaze: In a saucepan over medium heat, combine berries, brown sugar, honey, balsamic vinegar, water, and Dijon mustard, adding optional spices or zest. Simmer until the sauce thickens (about 10-15 minutes). Strain if desired.
Roast the Gammon: Brush the Gammon with part of the berry glaze. Reserve the remaining glaze for basting and serving. Roast in the preheated oven, basting every 20 minutes. In the last 10-15 minutes, increase the heat to 200°C (400°F) to crisp the exterior.
Roast the Vegetables: Toss the vegetables with olive oil, salt, pepper, garlic, and herbs. If space is tight, arrange them around or on a separate baking sheet, adding them halfway through the gammon’s cooking time.
Final Glaze and Rest: Apply a final glaze and remove it from the oven. Tent with foil and let rest for 10-15 minutes before slicing.
Serve: Slice the gammon and serve with the roasted vegetables. Drizzle extra berry glaze over the gammon slices and garnish with fresh herbs and berries.
