Place the gammon into a large, heavy-based, lidded saucepan with the lemon, orange, apple, cinnamon stick, onion and star anise. Pour in enough cold water to cover the gammon.
Cover the pan with the lid, place onto the heat, bring the water to the boil, then turn the heat down until simmering. Simmer for 2 hours, or until the meat is tender, then set aside to cool in the cooking liquid.
Preheat the oven to 230C/210C Fan/Gas 7.
Lift the cooled ham from the cooking liquid and transfer to a roasting tin.
Carve the layer of fat on top of the ham in a criss-cross pattern, then spread the marmalade over the top.
Stud with cloves and return to the oven for a further 20 minutes, basting with the glaze every 5-8 minutes, until the surface of the gammon is golden-brown and just starting to blacken at the edge.
Meanwhile, boil the potatoes in a saucepan of salted water with the parsley for 10-15 minutes, or until just tender, then drain and return to the pan. Stir in the butter to coat, then season, to taste, with salt and freshly ground black pepper. Keep warm.
To serve, pile the buttered potatoes onto a serving platter and place the gammon on top.
Place the gammon into a large, heavy-based, lidded saucepan with the lemon, orange, apple, cinnamon stick, onion and star anise. Pour in enough cold water to cover the gammon.
Cover the pan with the lid, place onto the heat, bring the water to the boil, then turn the heat down until simmering. Simmer for 2 hours, or until the meat is tender, then set aside to cool in the cooking liquid.
Preheat the oven to 230C/210C Fan/Gas 7.
Lift the cooled ham from the cooking liquid and transfer to a roasting tin.
Carve the layer of fat on top of the ham in a criss-cross pattern, then spread the marmalade over the top.
Stud with cloves and return to the oven for a further 20 minutes, basting with the glaze every 5-8 minutes, until the surface of the gammon is golden-brown and just starting to blacken at the edge.
Meanwhile, boil the potatoes in a saucepan of salted water with the parsley for 10-15 minutes, or until just tender, then drain and return to the pan. Stir in the butter to coat, then season, to taste, with salt and freshly ground black pepper. Keep warm.
To serve, pile the buttered potatoes onto a serving platter and place the gammon on top.