Method

Using a sharp knife, score a criss-cross pattern in the ham fat, cutting lines about 2.5cm deep and 2cm apart.
In a small bowl, stir together the sugar, orange juice and zest and honey until the sugar is dissolved. Add the cloves, fennel seeds and black pepper.
Sit the ham on a double layer of foil and lift the sides to create a shallow foil bowl. Pour the honey mixture over the ham and wrap tightly. Sit the wrapped ham on a trivet in the pressure cooker and add 500ml water – the ham should be raised from the bottom of the pan and not submerged in water.
Place over a high heat until it reaches pressure. Reduce the heat to low and cook for 25 minutes per kg.
Remove the pressure cooker from the heat and leave to depressurise.
Preheat the oven to 180C Fan.
Remove the ham from the pan and let it cool slightly before removing the hot foil. Lift the ham from the foil onto a deep baking tray and pour over the marinade.
Place in the centre of the oven and bake for 20 minutes, basting every 5 minutes, until it is well glazed.
Good hot or cold sliced.