Aromatic Spiced Ham

Ingredients

• 1 tablespoon coriander seed 
• 1 head fennel bulb halved
• 1 tablespoon fennel seed 
• 2  garlic cloves unpeeled
• 0.5 teaspoon ground cinnamon 
• 4 pounds mild-cure gammon boneless
• 1 large onion halved
• 1 tablespoon peppercorns mixed
• 4 tablespoons currant jelly red
• 250 ml red wine 
• 0.5 teaspoon red wine vinegar 
• 1 teaspoon paprika smoked
• 2  star anise 
• 16 cloves approximately whole

Equipment

• frying pan
• sauce pan
• oven
• knife
• whisk
• aluminum foil

Directions

1. Place the gammon in a large saucepan.
2. Add all the ingredients for the ham to the pan, adding more water if the ham isn't covered. Bring to the boil, before reducing the heat to a simmer and partially covering the pan. Cook for about 2 1/2 to 3 hours, approximately 1 hour a kilo simmering time, plus an extra 15 minutes.
3. When you are ready to glaze the ham, preheat oven to 440 degrees F (230 degrees C).
4. Remove the ham from the liquid and sit the ham on a board. Strip off the rind, and a little of the fat layer if it's very thick, and cut a diamond pattern into the remaining fat with a sharp knife in lines of about 3/4-inch apart. Stud each diamond with a clove.
5. Put the jelly, cinnamon, paprika and red wine vinegar into a saucepan and whisk together over a high heat bringing it to the boil.
6. Let the pan bubble away so that the glaze reduces to a syrup-like consistency.
7. Place a layer of foil over a roasting tray big enough to hold the ham.
8. Place the ham on top of the foil.
9. Pour the glaze over the clove-studded ham and then transfer it to the oven. Cook for about 15 minutes, or until the glazed fat is burnished. Allow the meat to rest in a warm place for at least 15 minutes before carving it.