STICKY FIVE-SPICE HAM

This delicious glazed ham is studded with star anise, which is prettier than studding with cloves

SERVES 8-10, with leftovers PREP 20min COOK about 4hr 30min

4kg (9lb) unsmoked, boned gammon joint (buy a rolled joint for easier carving) 1 onion, quartered 1 carrot, quartered 1tbsp black peppercorns 3 bay leaves 20 star anise 100ml (3½fl oz) hoisin sauce 100ml (3½fl oz) plum sauce 3tbsp runny honey

3tbsp soy sauce

1tsp Chinese five-spice powder Weigh the gammon joint. Put it in a large pan with the onion, carrot, peppercorns, bay leaves and 2 star anise. Cover with cold water, gently bring to the boil, cover and simmer for 25min per 450g (1lb). Leave in the stock until cool enough to handle. While the ham is cooking, make the glaze. Mix together the hoisin and plum sauces, honey, soy sauce and five-spice powder in a small bowl. Preheat oven to 180°C (160°C fan) mark 4. Transfer the gammon to a chopping board. Pull back the rind with your fingers, leaving a thick, even layer of fat behind. Use a sharp knife to carefully score a diamond pattern in the fat without slicing down to the meat. Brush a third of the glaze over the whole joint and stud with the remaining star anise. Place the joint on a roasting rack in a roasting tin. Bake for 35min, brushing twice during cooking with the remaining glaze. Serve warm or at room temperature, in slices.