Jubilee Ham - cooking recipe

Ingredients

1 7/8 kg ham (gammon joint)
1 onion
1/2 teaspoon peppercorn
2 star anise
1 bay leaf
1/2 orange
GLAZE
4 tablespoons cherry jam
1/2 orange
1 garlic clove
1 tablespoon ginger
1 pinch chili

Preparation

Put the gammon joint in a large pan.
Cover with water.
Add the peeled and halved onion, peppercorns, star anise, bay leaf, and orange zest.
Bring to a boil; partially cover and simmer for 1 hour 45 minutes, or 30 minutes per 500g (1lb).
Meanwhile, put all the glaze ingredients in a bowl and whizz with a hand blender until you have a smooth texture.
Once the gammon is cooked; cool in the stock; remove.
Preheat the oven to gas 7, 200 degrees Celsius, fan 200 degrees Celsius. Using a sharp knife, strip the rind off the gammon joint and score the fat in a diamond pattern.
Put the joint in a roasting pan and spread the glaze over the fat.
Roast for 20 to 25 minutes, until sticky and golden.
Cool before carving into thick slices.