Place the gammon into a large pot, cover with the stock and water.
Add the bay leaves, garlic, ginger, peppercorns, thyme, rosemary, carrots and celery.
Bring to the boil and simmer for 2½ to 3 hours or until tender.
Remove from stock and leave to cool slightly.
Preheat oven to 200°C.
For the glaze: in a bowl mix the ingredients for the glaze, honey, soy, orange juice, ginger and garlic.
Slit open the birds eye chilli and add just a few of the seeds to the mix and discard the rest of the chilli.
Place the gammon in a roasting tin.
Lightly score the fat and cover with the glaze.
Roast for 20 to 30 minutes until sticky and crisp round the edges.