Place the gammon joint in a large Dutch oven with ginger beer, water, garlic, rosemary and thyme. Bring to boil and cover, simmer for 2-3 hours, topping up the liquid with water as needed.
Once the gammon has about an hour left, start preparing the vegetables. Root vegetables take a bit longer and are cut into similar sizes, coated with some oil and salt. Popped onto a baking tray and baked in a preheated oven for 40-50 minutes at 220℃.
Remove the gammon and reserve 2 cups worth of broth. Once the gammon has slightly cooled down, remove the net using a scissor. Using a sharp knife, you'll remove the layer of skin that's on top of the gammon. Use a sharp knife to score the fat. Place the scored gammon in the same Dutch oven that was used earlier. Note: make sure to only remove the skin, keeping the layer of fat attached to the gammon.
In a small saucepan, combine the honey, brown sugar, fresh ginger, apple cider vinegar, soy sauce and white pepper together - do not add the water/any additional liquid just yet. Brush the surface of the gammon with the mixture and pop it under the broiler for 5 minutes. Add another layer of the honey-ginger mixture and repeat until you've reached your desired doneness.
