Place the gammon in a large pot. Add the sugar and cloves and enough water to just cover the gammon. Boil on a medium heat for 2 ½ to 3 hours or until a thread of meat comes away easily.
Once cooked, remove the rind, leaving a thin layer of fat and place the meat back in the pot with the liquid until it has cooled. This allows the meat to stay moist and flavourful.
Meanwhile, mix together the Flora Gold, apricot jam and seeded mustard in a saucepan over medium heat to make the glaze.
Remove the meat from the pot and score the fat (in diamond shapes). Push cloves into the meat. Baste with the glaze and place fat side up into a preheated oven at 180 C for 30 - 45 minutes. Glaze at intervals.