Directions

1. Preheat oven to 350 degrees F.
2. In a large Dutch oven, add the cider, onion, fennel, celery, orange zest and juice, and thyme and bring to a boil over high heat. Add the ham, reduce the heat to low, and cover tightly. Simmer, occasionally turning the ham, for 30 minutes. Remove from the heat, uncover, and let stand for 10 minutes.
3. Transfer ham to a plate. Strain cooking liquid through a wire sieve over a large bowl, reserving solids and liquid. In a large, wide saucepan, bring the liquid to a boil over high heat. Cook until reduced to about 1 1/2 cups, 40 to 45 minutes. Set the reduced liquid aside to use in the slaw.