Place the ham, vegetables, peppercorns and bay leaf in a large saucepan. Cover with cold water.
Place a lid on the pan, bring to the boil then reduce the heat and simmer for approx. three hours.
When the ham is cooked the skin will peel off easily. Remove the joint from the saucepan and place on a roasting tin.
Using a sharp knife remove all the skin and score the fat into diamonds. Spread it with the mustard, honey, orange rind and sugar.
Bake the ham at Gas Mark 6, 200C (400F) for about 30 minutes until golden brown.
To make the cranberry sauce, simmer all ingredients together in a saucepan for 5-10 minutes, until it reaches a desired consistency.
Serve with all the trimmings!