For the gammon: Arrange the shallots, celery, carrots, rosemary, peppercorns, and cloves in the bottom of the Le Creuset 3-ply Stainless Steel Rectangular Roaster. Place the gammon on top and pour in enough stock or water to come ¾ up the sides of the roaster. Cover with 2-3 layers of tightly fitting kitchen foil and roast for 45 minutes per kg of gammon. This can be done a day or two in advance.

To glaze the gammon, remove the skin and enough fat from the ham so that only 1/2cm of fat remains. Using a sharp knife, score the fat in a crisscross to form a diamond pattern. To make the glaze, bring the sparkling wine, vanilla pod, and apricot jam to the boil in a saucepan, simmer for approximately 5-8 minutes until slightly thickened.

Brush the gammon with the glaze and place back into the oven. Bake the ham for about 45 minutes at 180C, basting every 10 minutes, until the gammon is heated through and the glaze is nicely coloured and sticky. Remove the ham from the oven and let it rest for 30 minutes before carving.

For the sticky blueberries: Heat the blueberries and honey in a saucepan for 2-3 minutes until the berries have heated through.

To serve, carve the gammon thinly and serve on a platter garnished with the sticky blueberries.