Cider-glazed ham with star anise

A glazed ham makes a handsome centrepiece for a meal and provides a relatively fuss-free way to feed a crowd. We used a 7kg ham, which is big enough for about 24 servings.

1 cooked leg of ham

1 cup apple cider

1⁄2 cup water

12 whole star anise, for garnish

Glaze

3⁄4 cup apple cider

1 cup dark cane sugar

1⁄4 cup liquid honey

1⁄4 cup Dijon mustard

2 tbsp apple cider vinegar

1 tsp each: ground cinnamon, coriander and ginger 1⁄2 tsp ground cloves

2 tbsp rum

Heat oven to 180C. Line a large roasting pan with foil or baking paper.

Using a small, very sharp knife, cut a line around the shank end of the ham. Then, using your fingers, gently lift the rind, leaving a layer of fat covering the ham. Using the sharp knife, score fat in a decorative pattern, trying not to cut into the pink flesh of the ham.

Combine all ingredients except rum in a medium saucepan and bring to the boil, stirring until sugar and mustard dissolve. Reduce heat to a simmer for 5 minutes then remove pan from heat, add rum and leave glaze to cool and thicken slightly.

Place remaining 1 cup of apple cider and the 1⁄2 cup water in roasting pan. Add ham then brush generously with cider glaze.

Cook 60-80 minutes, basting with remaining glaze at 15-minute intervals. When glaze is golden and ham completely warmed through, remove from oven and stand at least 20 minutes before carving. Garnish with the star anise (these will stick to the glaze with a firm press). Serve warm or at room temperature.

Serves a crowd

Glaze: