In a large sauté pan, combine the chicken stock, cola, wine, sugar, honey, vinegar, onion, ginger, carrots, chiles and 3 cups of water and bring to boil. Simmer for 20min. Add 1 1/2 tsp coriander seeds, 1 1/2 tsp fennel seeds, and 1 1/2 tsp black pepper. Simmer for another 15-20 min to reduce the liquid to 4 1/2 cups. Strain the sauce through a fine sieve.
Preheat oven to 160C. Pour half of the source over the ham. Roast the ham for 1hour at 160C. And another 10-15min at 180C. Basting ham with the rest of the sauce every 15 min, till the ham is brown outside and 120F (48C) inside. Transfer the ham to a carving board and rest for 15 min.
To make 2 Cups of Red Pepper Jelly 2 Red Pepper finely diced, some Chile, 2 Cups of sugar, 1/2 cup white wine vinegar, 1/4 tsp salt. Boil to simmer fro 20-25 min. Add some pectin. Let it cool in a jar and then cover and refrigerate r til set, at least 12 hrs. Serve ham with the jelly.
Let it cool.