ingredients , serve 4

155gr firmly packed brown sugar

170gr plum jam

1 tablespoon fresh orange juice

6 whole star anaise

7kg whole leg ham on a bone

whole cloves to decorate

250ml water

star anaise extra to decorate

method

preheat oven to 180 . place the oven shelf in the lowest position and remove the other shelves. Line a large roasting baking paper .

Place the sugar jam , orange juice over low heat . . cook stairring for 3 minutes or until the sugar dissolves . Set aside to cook the shanks in a zig zag patern about 10cm from the end.

Carefully run a knife under the rind around the edge of the ham . carefully lift off the rind in one piece by running your fingers between the rind and the fat .

Trim the excess fat from the ham leaving a 1cm cover all over . Trim the excess fat from the ham leaving a thick covering all over . Use a knife to score the fat in a diamond patern about 5cm apart and 5cm deep . Stud the centures of diamonds with cloves and pour the water in the prepared pan . Place the ham on a wire rack in the pan. Wrap the shanks in foil . Pour half the glase over the ham and brush to coat .

Bake for 30 minutes . Brush the ham with the remaining glase reserving the star anaise and the extra star anaise . set the ham aside for 15 minutes to rest before covering . transfer to a serving platter .

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