Instructions

1. Roll the gammon joint and tie securely with kitchen string, then transfer to a large, deep pot. Add the onion, garlic, 2 of the star anise and all the peppercorns, then pour over enough cold water to cover the joint. Bring to mixture to the boil, then reduce the heat and simmer for 1 hour 20 minutes, skimming the surface every so often and topping up the water if you need to.
2. Carefully remove the gammon from the cooking liquid and set aside on a board until cool enough to handle. Discard the cooking liquid. Using a small, sharp knife, cut away the string and the skin, taking care not to remove too much fat. Score a diamond pattern into the fat.
3. Preheat the oven to 200°C, fan 180°C, gas mark 6 and line a baking tray with baking paper. Make the glaze: put the brown sugar, honey, soy sauce, cooking wine, Chinese 5 spice and half of the orange zest in a pan and simmer over a medium heat, until the sugar has dissolved and the liquid has reduced. Brush the joint all over with half of the glaze, then stud the fat with the remaining star anise. Transfer to the prepared baking tray and bake for 25-30 minutes, brushing regularly with the remaining glaze, until the joint is sticky and caramelised.
4. Remove from the oven and let rest for at least 30 minutes before carving. Serve topped with the remaining orange zest.