Asian spiced ham
1 hr 10 min
A ginger, honey, orange and Chinese 5-spice glaze gives this baked ham a bold Asian flavour
Deli-sliced leg ham
2600 g, (buy 4kg on the bone)
¼ cup(s), (90g)
1 tbs, finely grated
Chinese five spice
½ tsp, finely grated
- Place oven shelf in the lowest position, then preheat oven to 180°C or 160°C fan-forced. Using a sharp knife, cut a zigzag pattern around the shank, about 12cm from end of ham. Remove and discard rind, then score fat underneath diagonally at 2cm intervals to form a crosshatch pattern.
- Combine honey, ginger, five spice powder and orange rind in a small bowl. Place ham on a wire rack in a large baking dish and brush with honey mixture. Bake ham, basting occasionally with any remaining honey mixture, for 40 minutes or until glaze is golden. Transfer ham to a platter and serve warm or cold.
TIP: Turn the baking dish in the oven halfway through cooking to create an even golden colour. Ham is best stored in the fridge inside a calico kitchen bag available from large supermarkets and kitchenware shops.