 Serves 12 plus
1 -9 lb. bone-in cooked ham in natural juices, room temperature 10 whole allspice berries 10 whole cloves 10 whole black peppercorns 4 cups thawed frozen cranberries 1½ cups pinot noir 1 cup brown sugar, loosely packed 1 cup honey 1 cup fresh blood orange juice Micro-planed zest of 2 blood oranges strips orange zest, about 2 teaspoons 2 sprigs fresh rosemary 1 small cinnamon stick Extracted seeds and the pod of 1 vanilla bean (see note)
Note: Using the tip of a sharp paring knife, cut the bean in half. Take one half and spilt the bean lengthwise, scraping out into a small bowl the infinitesimal seeds. Repeat with the other half.
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 Serves 6
⅔ cup Pernod or ouzo 6 tablespoons good green olive oil 4 tablespoons fresh squeezed orange juice 4 tablespoons lemon juice 3 tablespoons grainy Dijon mustard 5 tablespoons light brown sugar 1½ tablespoons thyme leaves 1 heaping tablespoon fennel seeds, lightly crushed ½ cup dry white wine 3 small to medium bulbs of fennel 1½ large chickens divided into pieces, Or 12 pieces of chicken, skin on and bone in 6 blood oranges, unpeeled and sliced crosswise in ¼ inch slices Salt and freshly ground pepper 3 tablespoons minced parsley
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