“Honey, soy & star aniseglazed ham with pineap­ple mus­tard salsa.”

Taste - - Taste Welcome - Nick Rus­sell SUB EDI­TOR/WRITER

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).

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