- 1 whole leg ham, on the bone (approx. 8kg)
- 2L organic apple juice
- ½ cup bush honey
- 2 Tbsp lime marmalade
- 2 lime leaves
- 1 sprig rosemary
- 1 tsp fennel seeds
- star anise, ribbon and bouquet, to garnish
Preparation time: 20 minutes
Cooking time: 1½ hours
1 Preheat oven to 180°C. Use a small knife to cut a zig-zag around the neck of the ham, then prise off the skin using fingers. Cut parallel lines into the ham’s top fat to make 5cm squares. Arrange on a roasting rack over an oven tray and bake for 30 minutes.
2 Meanwhile, combine the apple juice, honey, marmalade, lime leaves, rosemary and fennel seeds in a medium saucepan and bring to a boil over a moderate heat. Cook rapidly until mixture thickens.
3 Brush half the baste over the ham and bake for 30 minutes, then repeat. Arrange star anise on the ham squares, then tie a bouquet on the neck, securing with ribbon.