4 1/2kg CLARKS FREE RANGE CHRISTMAS HALF HAM ON THE BONE
1/2 cup hoisin sauce
1/4 cup soy sauce
1/4 cup liquid honey
1/4 cup brown sugar Zest of 1 orange, plus Orange wedges, to serve
1/2 cup orange juice
1/4 cup rosemary stalks, roughly chopped 2 Tbsp grated fresh ginger 10 star anise
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.
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.
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.
Wow! We bought super yummy steaks from the Clarks butchers which were delicious and this was a very luxurious way to serve them. Very Satisfied - Ponsonby