Cola ham for Christmas

Method

1. Put the gammon in a large, deep pan and cover with cold water. Bring to the boil, then drain. Return the gammon to the clean pan and pour over the cola, topping up with cold water to cover if necessary. Add the onion, star anise and peppercorns.
2. Bring to the boil, then turn down the heat, cover with a tight-fitting lid and simmer for 3 hours or until the ham is cooked through. Remove the ham from the liquid and leave to cool. (Discard the liquid.)
3. Preheat the oven to 200°C/fan180°C/gas 6. Once the ham is cool enough to handle, carefully remove the skin using a small, sharp knife, leaving a good even layer of fat. Score the fat in a diamond pattern and stud each diamond with a clove.
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4. Mix the remaining ingredients and brush generously over the ham. Put it in a baking tray and cook for 20-30 minutes, basting 2-3 times with the leftover glaze, until sticky.