Place the joint in a large saucepan and cover with cold water, you can if you wish add some carrot, onion and any other vegetables (I didn't this time), bring to the boil and boil for 3 /4 hours depending on the size.
Now leave to cool, when the gammon is cool enough remove from the water then take off the rind and trim off the fat, take off as much or as little as you like, then score a diamond pattern into the fat.
Preheat your oven to 200 degrees C.
Place the gammon on a foil covered roasting tray, and then cover the fat with the mustard, don't be shy with the mustard, it may look a lot but it will taste lovely.
Next cover the mustard with the apple sauce, again put loads on you wont regret it, and finally drizzle honey over the top of the apple sauce, I tend to drizzle some honey over the sides as well.
Place the gammon into the oven for 15 to 20 minutes then take out and baste with any juices that are in the pan. I also drizzle on some more honey at this point, then place back into the oven for another 10 to 15 minutes, but please check as you want a nice dark coloured glaze but you don't want it burnt.
Once cooked take out the oven and let rest, then transfer to a nice plate, carve and enjoy.
If you can't get gammon, it can be substituted for any ham product that is available.