Put the meat in a large pan and cover in cold water and add the sliced onion, cloves, peppercorns and bayleaf. Bring to the boil and allow to boil for 20 minutes per 450g. Once cooked allow to rest for 10-15 minutes.
Add the marmalade, orange juice brown sugar into a pan. Peel and finely dice the ginger then add it to the liquid. Simmer at a medium heat for 10 10 minutes and continuously stir until the liquid had reduced and turned sticky. Pre – heat the oven to 190c.
Score the ham along the skin in a diamond pattern and baste the sticky marmalade glaze on top. Place the ham into an oven-able dish into the oven for 40 minutes. Keep basting the orange glazed throughout.
For the parsnips. Peel them and cut them into long batons. Coat in a splash of olive oil, a pinch of salt and pepper, and drizzle the honey on the parsnips and roast in the oven for 40 minutes, tossing occasionally.
For the apple sauce. Peel the apples and then dice into roughly 2cm square pieces. Add the sugar, liquid, lemon juice and cinnamon stick into a heavy based pan and simmer for 30 minutes. Place to one side, ready to serve.
Finely slice the cabbage. Heat up a large pan and add butter and splash of olive oil. Add the cabbage and allow to wilt down. Add salt and pepper to taste and grate some fresh nutmeg.