Clarks Delicious Recipes

HOW TO MAKE THIS RECIPE

1. Prep

Preheat an oven to 170°C (150°C fan-forced). Line a baking tray with baking paper.

Remove skin from your CHRISTMAS HALF HAM ON THE BONE by pushing your fingers in between the meat and the skin, leave a generous covering of fat on the meat. Pull the skin back as you continue to work over the meat. Cut off at the bone and discard. Score fat diagonally to create diamond shapes.

2. Cook

Place ham on the lined baking tray and bake for 20 minutes.

Meanwhile, to make the glaze, in a small saucepan add the hoisin sauce, soy sauce, honey, brown sugar, orange zest, juice and one stalk of the rosemary and ginger. Slowly bring to a simmer for 5 minutes.

3. Glaze

Remove the ham from the oven and pour over glaze. Then decorate with star anise over the top. Bake for a further 20 minutes, brush glaze over the top of the ham and return to the oven for another 30 minutes, or until golden, brown and sticky. Place the orange wedges around the ham with the remaining rosemary to serve.

4. Remove and enjoy at room temperature.