Place the ham in a large pot and pour in the water along with the onion, star anise, cloves and peppercorns. If the water doesn’t cover the ham, add more. Bring to the boil and then simmer steadily for 40 minutes per kg (1.5 hours). After the cooking time, turn off the heat and let it cool in the liquid.

In a small saucepan, add the orange juice, jam, sugar and star anise and cook gently until the sugar has dissolved and you are left with a slightly thick glaze. Leave to cool slightly.

Preheat the oven to 220°C/450°F/Gas mark 8. When the ham has cooled, remove from the liquid before removing the skin, exposing the fat.

Score the ham diagonally with a small sharp knife.

Place the ham in a roasting tray lined with parchment paper (this makes the cleaning much easier later!) and brush the plum glaze over the top of the ham. Push the cloves into each cross.

Bake for 30 minutes or until golden on top, basting once halfway through cooking time.

Remove from the oven and allow to cool slightly before slicing thinly to serve.