Serves: 8-10 Preparation Time: 10 Minutes Cooking Time: 1 Hour and 10 Minutes
1 whole NZ ham on the bone
2 tbsp date syrup
2 tbsp hoisin sauce
Juice of 2 oranges
½ cup pineapple juice
2 tbsp brown sugar
2 star anise
1 tsp mixed spice
Preheat oven to 230°C.
Carefully remove the skin from the ham, ensuring to leave all of the fat behind to maximise flavour. Using a sharp knife, score the fat in a criss-cross pattern.
To make the glaze, place the remaining ingredients in a pot and bring to the boil until the sugar dissolves. Simmer for 2 minutes, then let cool. Remove the whole star anise.
Using a pastry brush, paint the glaze over the ham.
Place the ham in a deep baking tray and cook in the oven for 20 minutes. Then reduce the heat to 160°C and cook for an hour.
Once the ham is cooked, rest covered with foil for 10 minutes, then slice into thick pieces.
Other Glaze Ideas
In a pot over low heat, mix together 1 cup of honey, ¼ cup of brown sugar, ¼ cup of whole-grain mustard, 1 tbsp of Dijon mustard and 4 tbsp of butter. Simmer for 10 minutes.
Smoky Maple & Bourbon
In a pot over low heat, mix together ½ cup of maple syrup, zest and juice of one orange, 4 tbsp bourbon and 1 cup of brown sugar. Drop in 10-12 cloves and allow to infuse for 10 minutes.
Citris & Apricot
In a pot over low heat, mix together 200g of apricot jam, 2 tbsp of brown sugar, 4 tbsp of freshly squeezed orange juice and 2 tbsp of Cointreau. Drop in 10-12 cloves and allow to infuse for 10 minutes.
Cranberry & Pomegranate
In a pot over low heat, mix together 1 cup of pomegranate juice, 4 tbsp of cranberry jelly or jam, 1 star anise, 1 cinnamon stick, 2 tbsp of brown sugar, 2 cloves and the peel and juice of 1 orange. Simmer for 10 minutes.