One and a half kilos of raw, boneless ham, one orange, one apple, two cinnamon sticks, one star anise, eight cloves, gelatine, two onions (peeled), one large bunch of parsley (washed and chopped).
Put the ham in a large pot, cover it with water and add the whole orange, onions and apple, cinnamon, star anise, cloves and onions and bring to the boil. Then turn down the heat and let the pot simmer gently for 90 minutes. Let the meat cool in the stock, and then drain it, saving the stock, and cut off the fatty bits. Cut the meat into cubes and put these to one side while you measure out one litre of stock from the pot and dissolve enough gelatine to set it, following the packet instructions. Stir the parsley into this gelatine stock. Then line a large loaf-tin with cling-film and layer down the cubes of ham, pouring the gelatine stock over each layer as it is formed. When the tin is full, bang it gently on a table-top to eliminate any air bubbles. Top it up with more stock and refrigerate it until you need to serve it. It keeps for a week. Before serving, turning it out onto an oblong dish and put a sharp knife beside it so that people can cut their own slices.