Maple glazed ham and cumberland sauce

3kg Quality Assured gammon (off the bone and skin on)

2 celery sticks, roughly chopped

1 onion, sliced

3-4 sprigs of fresh thyme

1 tbsp black peppercorns

1 tbsp whole cloves

For the glaze:

200ml Irish whiskey

200ml maple syrup

2 tbsp redcurrant jelly

2 tbsp balsamic vinegar

1 tsp ground allspice

For the cumberland sauce: 

Paired zest of 1 large orange, finely sliced

100ml orange juice

Paired zest of 1 lemon, finely sliced

50ml port

150ml red wine

35g caster sugar

1 tsp ground ginger

1 tsp Dijon mustard

3 tbsp redcurrant jelly

125g fresh cranberries