Using a potato peeler, cut three long strips of peel from an orange.
Place the ham, onion, celery, orange peel, peppercorns, star anise and bay leaf in a large pot on the hob, pour over the Coca-Cola and the water, and top up with water so that the ham is just about covered with liquid.
Bring to the boil, then lower the heat. Keep it simmering gently for about 2½ hours, allowing 20 minutes per 450g (1lb) plus 20 minutes. Top up with boiling water as necessary. In the last 20 minutes, preheat the oven to 220C/200C Fan/Gas 7 and start making the glaze.
Mix the glaze ingredients together.
When the ham is cooked, remove it from the pot and allow to cool slightly.
Remove the thick layer of skin from the ham, leaving the layer of soft white fat. Using a knife, score the ham in diagonal lines to make diamond shapes. Stud each diamond with a clove. Spread the glaze mixture over the fat, ensuring that you don’t dislodge the cloves.
Line a roasting tray with greaseproof paper, put a little bit of oil on the tin so that the paper holds in place, and rub a little oil onto the paper.
Put the ham on the tray, and cook in the oven for approximately 10 minutes or until the glaze is golden and bubbling.
Serving Suggestion: Serve with boiled potatoes and vegetables, or as part of a Christmas dinner.
BEST SERVED WITH AN ICE COLD COCA-COLA ZERO SUGAR!