Place the bacon in a large saucepan with the bay leaf, mace, peppercorns
and cloves. Cover with water, bring to the boil and simmer for 50 minutes.
Drain, reserving 300 ml/0.5 pt/1.25 cups of the stock for the gravy. Place
the joint in a roasting tin (pan) and score the rind into a diamond
pattern. Mix together the honey and orange juice and slowly spoon over the
bacon so that the glaze soaks into the incisions in the rind. Roast in a
preheated oven at 180°C/350°F/gas mark 4 for 1 hour until tender. Transfer
the bacon to a warm serving plate. Blend the cornflour with a little of
the reserved stock, then pour with the remaining stock into the pan, bring
to the boil, stirring, and cook until thickened. Taste and season if
necessary, but do not over-season or the stock will be salty.