Ingredients
4kg triple-smoked half leg ham on the bone
275g jar cranberry sauce
Finely grated zest and juice of 4 limes
½ cup apricot jam
1 Tbsp horseradish cream
¼ tsp chilli powder
¼ tsp chilli powder
1½ Tbsp golden syrup
24 star anise
Wreath salad
2 witlof, leaves separated
1 punnet baby cucumbers, sliced
2 punnets mixed baby tomatoes, halved
3 cups baby rocket leaves
½ rockmelon, balled
½ cup croutons
1 bunch parsley, leaves picked, roughly chopped
½ cup French salad dressing
125g punnet fresh raspberries
Method
-
Preheat oven to 180 degrees C fan-forced (200 degrees C conventional). Use a small knife to cut a zigzag around the neck of the ham, then gently peel away skin using fingers. Cut criss-cross lines into ham fat 4cm apart, then put in a baking dish. Bake for 45 minutes.
-
Meanwhile, combine cranberry sauce, zest, juice, jam, golden syrup, horseradish cream and chilli in a medium saucepan. Put over high heat. Boil rapidly for 10 minutes, until thickened. Brush half onto ham and bake for 30 minutes. Brush with remaining glaze and bake for a further 30 minutes until beginning to darken.
-
To make wreath salad, arrange witlof leaves around the outside of a large circular platter. Toss tomatoes, cucumber, rocket, melon, croutons and parsley in a large bowl, then put in the centre of the platter. Mix dressing and raspberries, lightly crushing raspberries. Place in a bowl in the centre of the salad. Decorate ham with star anise, and serve with the wreath salad.
