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Place ham, cider, chopped onion, cloves, bay leaves and peppercorns in a large saucepan. Cover with cold water. Bring to boil over medium heat. Reduce heat to low. Simmer, adding extra water to keep ham covered, for 2 hours or until tender and meat starts to fall from bone. Cool for 30 minutes.
Transfer ham to a plate. Remove and discard skin and bone. Coarsely shred the ham. Strain cooking liquid, reserving 1L (4 cups). Bring reserved liquid to the boil in a saucepan over medium heat. Simmer for 15 minutes or until the liquid reduces by half.
Heat oil in a frying pan over medium heat. Cook sliced onion, stirring, for 10 minutes or until soft. Add cabbage, apple, sage and caraway seeds. Cook, stirring, for 4-5 minutes or until the cabbage wilts and apple is tender.
Combine sour cream and mustard in a bowl. Divide cabbage mixture among bowls. Top with ham. Pour over cooking liquid. Serve with sour cream mixture.