- Prep and cook time 1 1/2 hour – Serves 25 – 30 people
Equipment:
- Sharp knife
- Deep baking tray
- Medium saucepan
- Chopping board
- Foil
Ingredients:
- 1 whole NZ ham on the bone
- 1 jar of Damson plum jam
- 1 star anise
- 1 cinnamon stick
- 2 tbsp brown sugar
- 1 orange – peel and juice
- 2 cloves
Cooking instructions:
- Preheat oven to 180°c
- Carefully remove the skin of the ham, making sure to keep the layer of fat behind to maximise the flavour. Use a sharp knife to create a criss-cross pattern in the fat layer.
- In your large risotto pa
- Now, it’s time to make the glaze. Add all the ingredients to a pot and bring to a simmer. Continue to cook for another 10 minutes on low, making sure you stir occasionally so the sticky mixture doesn’t catch and burn. Remove from the heat and remove all of the aromatics with a fork (star anise, cloves, orange peel and cinnamon stick).
- Place the ham in a deep baking tray and pour over 1/3 of the sticky glaze.
- Get your ham in the pre-heated oven and cook for 1 hour, pouring a further third of the glaze over the ham at 20 minutes in and 40 minutes in. Don’t brush on; you risk removing the fat layer and glaze already baked on.
- After 1 hour of baking, remove the ham from the oven. It should be looking well caramelised and ready to eat. Cover with foil and leave to rest for 10 minutes before serving.
Serve alongside these potatoes, with pea mint smash and herbs. Recipe here.
