ingredients serve 6 persons.

155gr firmly poached brown sugar

170gr plum jam

1tablespoons fresh orange juice

6 whole star anaise .

7 kg whole leg ham on a bone whole cloves

250gr water

star anaise to decorate

method

Preheat an oven to 180 degrees celcius . place in the lowest position , LIne a large roasting baking paper .

place the sugar , orange juice over low heat . cook stairing for 5 minutes or until the sugar dissolves . set aside to cook . use a small sharp knife patern about 10 cm from the end . Carefully run the knife under the rind around the edge of the ham. Carefully lift off the rind in one piece by running your fingers beetween the rind and the fat .

Trim the excess fat from the ham leaving a 1cm cover all over .. Use a knife to score the fat in a diamond patern about 5cm apart and 5cm deep . Stud the centures of diamond with cloves . Pour the water into the prepared pan . place the ham on a wire rack in the pan . Wrap the shanksin foil . Pour half the glase over the ham and brush to coat . With the remaining glase reserving the star anaise and the extra star anaise . Set the ham aside for 15 minutes to rest carving . Transfer to a serving platter .

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