Marmalade Ginger & Star Anise Baked Ham

2½ kg ham
500 ml cider
500 ml orange juice
10 black peppercorns
1 onion, halved
3 bay leaves
2 celery sticks, halved
2 carrots, halved
½ small bunch of parsley
GLAZE:--
150 g marmalade
100 g raw sugar
2 limes, juiced
2 cm ginger, peeled & grated to a purée
2 star anise, plus extra

Put the ham in a large pan and cover with cold water. Bring to the boil, then immediately remove from the heat. Pour away the water and any scum.
Add cider and orange to the pan, followed by enough water to cover the ham, then add peppercorns, onion, bay, celery, carrots and parsley. Bring slowly to the boil, lower to a gentle simmer, cover and cook gently for 1½ hrs, until the meat is tender. Cool to room temperature, then leave the meat in the liquid in the fridge for up to two days until you are ready to bake it.
Heat the oven to 220°C. Lift the ham onto a board and, using a small sharp knife, remove any skin and string, leaving as much fat as possible on the joint. Score the fat in a criss-cross pattern, without cutting through the meat. Put the ham in a roasting tin lined with a double layer of foil.
Heat the marmalade, sugar, lime juice, ginger and star anise in a saucepan until the sugar and marmalade have melted. Leave to cool a little so the glaze thickens.
Spread the glaze over the ham, then push star anise into some of the diamonds and bake for 40 minutes until glossy and caramelised in patches. Baste the ham, spooning the glaze over it, a couple of times during the cooking time. Leave to cool slightly before slicing and serving.