• 125ml (1/2 cup) maple syrup
  • 110g (1/2 cup firmly packed) brown sugar
  • 500ml (2 cups) apricot nectar
  • 2 tablespoons char siu sauce (Chinese barbecue sauce)(see note)
  • 1 tablespoon ground ginger
  • 6 star anise, plus extra, to decorate
  • 7kg leg of ham on the bone
  • 40 cloves
  • Crusty bread, to serve
  • Mustard, to serve


1. Preheat oven to 160C. To make glaze, place the maple syrup, sugar, apricot nectar, char siu sauce, ginger and star anise in a saucepan over medium heat. Bring to a simmer and cook for 10 minutes or until slightly reduced. Set aside until needed.

2. To prepare ham, using a sharp knife, score a zig-zag pattern around the shank (narrow) end of ham. Starting from the wide end, slide your fingers under skin, working them up between the skin and fat, loosening skin as you go. When you reach the scored shank end, gently pull skin back in one piece and reserve to cover ham when storing. Using a sharp knife, score fat at 3cm intervals in a diamond pattern. Stud points of each diamond with cloves.

3. Line an oven tray with 2 layers of foil, place ham on top and brush generously with glaze. Roast ham, basting with glaze every 20 minutes, for 1 1/2 hours. Decorate with extra star anise.

4. Meanwhile, place the remaining glaze in a small saucepan over medium heat, bring to a simmer and cook for 15 minutes or until thickened. Brush over ham.

5. Serve ham with bread, mustard and roast vegetables. 

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