“Honey, soy & star aniseglazed ham with pineapple mustard salsa.”
READY IN 1 hour SERVES 30 or more GLUTEN FREE
1 cooked whole ham on the bone
(see Cook’s Notes) 1 cup water ½ cup liquid honey ¼ cup soy sauce* 2 Tbsp finely chopped fresh ginger 1 tsp ground star anise 2-3 lemons, sliced 10-15 whole star anise Fresh rosemary stem, to garnish PINEAPPLE MUSTARD SALSA ½ fresh pineapple 2 Tbsp wholegrain honey mustard* 1 spring onion, finely chopped 6-8 mint leaves, finely shredded 2 Tbsp apple cider vinegar 1 Tbsp pure maple syrup
1 Preheat oven to 180°C and line a large roasting tray with baking paper. Remove thick outer skin from ham and criss-cross remaining fat layer about 5mm deep with a sharp knife. Place in the lined roasting tray and add 1 cup of water around the base (this will stop the glaze burning). 2 Combine the honey, soy sauce, ginger and ground star anise and mix well. Brush half the glaze generously all over the ham. Decorate with the lemon slices and star anise over the top of the ham, securing with toothpicks if needed. 3 Bake for about 30-40 minutes, glazing once or twice with remaining glaze while cooking, until ham is glossy and golden. 4 For the pineapple mustard salsa, remove the skin and hard core from the pineapple and dice finely. Combine the pineapple with the mustard, spring onion, mint, vinegar and maple syrup and season with a little cracked pepper. 5 Garnish ham with rosemary. Serve slices with a dollop of salsa on the side and salt-roasted spuds (see Cook’s Notes).