Aromatic spiced ham

Tags: ham, main dish, Christmas 2008
. Serves 8. 12 steps
2.5kg boneless mild-cured gammon   place in large pot Bring to the boil, reduce heat and partially cover pan, simmer for 15min + 1 hour/kg of gammon   Remove gammon from liquid. Strip off the rind, and a little of the fat layer if it's very thick; cut lines into the remaining fat 2cm apart to form a diamond pattern   Line a roasting tin with foil and place gammon on it Cook in a very hot oven 15 minutes or until the glazed fat is burnished. Remove from oven and stand for 15 minutes before carving.
250ml red wine
2 cloves unpeeled garlic
2 star anise
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 tablespoon mixed peppercorns
1 bulb fennel halve
1 onion halve
water   cover with water
16 cloves   Stud each diamond with a clove
4 tablespoons redcurrant jelly whisk together over high heat; let the mixture bubble away until it reaches a syrupy consistency   Pour glaze over gammon
1/2 teaspoon ground cinnamon
1 teaspoon smoked paprika
1/2 teaspoon red wine vinegar