Serve 4

Ingredients

155gr firmly packed brown sugar

170gr plum jar

1 tablespoon fresh orange juice

6 whole star anisette

7 kg whole leg ham on a bone,

Whole cloves sliced thinly,

250gr water

250gr star anizetta to decorate

Method

Preheat oven to 180 degrees celcius. Place on 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 staring for 3 minutes or until the sugar dissolves . Set aside to cook.  Use a sharp knife to cut around the shanks in a zigzag pattern about 10 cm from the end of the ham.

Carefully lift off the rind around the edge by running your fingers between the rind and the fat . Trim the excess fat from the ham leaving a 1 cm cover all over. 

Trim the excess fat from the ham, leaving 1 cm thick, covering all over.  Use a knife to score the fat in a diamond pattern about 5 cm deep .  

Stud the centries of diamond with cloves .  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 anaisetta and the remaining anisette . Set the ham aside to rest before carving. 

Transfer to a serving platter .

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