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Preheat the oven to 140°C (275°F/Gas Mark 1)
Line a tray large enough to hold the ham with parchment paper
Scatter the chopped carrots and red onion wedges on the tray
Place the ham on top of the vegetable and pour the apple juice and cider around the base
Cover with a double layer of tin foil
Bake in the oven for 5 hours (or according to packet instructions)
Once cooked remove from the oven and allow to cool completely before glazing or placing in the fridge overnight
Place the apricot jam, balsamic vinegar, ginger and star anise in heavy based sauce pan
Bring to the boil and whisk until combined and reduced slightly
If you think it has become too thick and sticky, then add a tablespoon of water to loosen
Remove from the heat and allow to cool completely before using
Preheat the oven to 160°C (320°F/Gas Mark 3)
Place the cooked and cooled ham on a tray lined with parchment paper
Carefully remove the skin, leaving the layer of white fat intact.
Using a sharp knife, score the fat to make a diamond pattern, being careful not to cut into the meat
Spoon & brush over the prepared ham glaze, ensuring to completely cover
Place in the oven for 1½ hours, basting every 30 minutes with the glaze
Transfer to a serving platter and leave to rest for 15-20 minutes before carving