Preheat the oven to 180°C.
Carefully remove the skin from the ham, ensuring to leave all of the fat behind to maximise flavour. Using a sharp knife, score the fat in a criss-cross pattern.
To make the sauce, place the remaining ingredients in a pot and bring to a simmer. Cook for further 10 minutes on low, stirring occasionally so it doesn’t burn. Using a pastry brush, paint a third of the sauce over the ham.
Place the ham in a deep baking tray and cook in the oven for 1 hour.
While the ham is cooking, return the rest of the sauce to a simmer and cook for a further 10 minutes. Remove from the heat and using a fork, take out the star anise, cloves, orange peel and cinnamon stick. Allow the sauce to cool and thicken to a jam-like consistency.
Once the ham is cooked, rest covered with foil for 10 minutes. To serve, slice thick pieces and drizzle over the cranberry sauce.
Recipe from Pork.co.nz