4kg smoked bone-in ham trimmed and skin left on (see tip)
3 bay leaves
3 star anise
small pack thyme
1 tbsp white peppercorns
100ml white wine vinegar
pared zest 1 orange
200g demerara sugar
1 tbsp ground mace
175g maple syrup
For the sauce
500ml ham stock (from the soaking liquid in step 1)
2 star anise
100g unsalted lactose free butter
50g fresh or frozen cranberries, chopped
zest and juice ½ orange
Put the ham in a large, deep pan and cover with cold water. Bring to the boil and skim off any impurities.
Add the bay leaves, star anise, thyme, peppercorns, white wine vinegar and orange zest. Simmer for 3 hrs, then turn off the heat and leave the ham to cool in the water.
Heat oven to 200C/180C fan/gas 6. Remove the ham from the pan, reserving the stock. Using a sharp knife, carefully cut away the skin, leaving a good layer of fat. Score the fat all over with as many long, fine cut marks as you can fit in.
Mix the sugar and mace together. Put the ham in a large roasting tin and cover with half the mace-sugar mix, pressing it into the score marks.
Drizzle over the maple syrup, then press the rest of the mace and sugar on top. Roast in the oven for 30 mins, basting every 10 mins to form a dark caramel crust. Remove from the oven and rest for 30 mins.
To make the sauce, pour the ham stock through a fine sieve until you have 500ml. Pour into a medium saucepan, add the star anise and reduce until thick and glossy.
Add the lactose free butter and reduce until it emulsifies and becomes a thick sauce. Remove from the heat, stir in the cranberries, orange zest and juice, and check the seasoning. Slice the ham into thick slices and spoon over the sauce.