1 (4.5-6.5 kilograms) smoked gammon, with knuckle bone
250 milliliters red wine
enough water to cover the meat (depending on size of ham and pot)
1 large onion, halved
2 cloves garlic (unpeeled)
1 head fennel, halved
2 star anise
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 tablespoon mixed peppercorns (I used a mixture of pink and black)

For the glaze:
20 whole cloves (depending on size of ham)
8 heaped tablespoons cranberry or redcurrant jelly
1 teaspoon ground cinnamon
2 teaspoons smoked paprika
1 teaspoon red wine vinegar