Soak the gammon joint in a bowl of cold water for at least 3 hours. Drain, then place the gammon in a large saucepan. Stud the onion with the 4 cloves and add to the pan with the bay leaves and peppercorns.
Cover the gammon with water. Bring to the boil, cover and simmer for 2 hours. Meanwhile, zest and juice 1 clementine and place in a saucepan with the stem ginger, sugar syrup and mustard seeds. Simmer gently until the mixture becomes a sticky glaze. Set aside.
Preheat the oven to 200°C/fan 180°C/gas mark 6. Drain the gammon, then remove the skin and most of the fat. Place the gammon in a roasting tin. Spoon the glaze over the surface.
Halve the remaining clementines and add to the roasting tin. Roast for 45 minutes, basting 3-4 times during the cooking time. Remove the joint from the oven and allow it to rest for a few minutes before carving.