Serves at least 20

9kg approx. whole ham on the bone, at room temperature
240ml pottle Citrus, honey & star anise ham glaze

1. Preheat oven to 180°C. Use your fingertips to carefully peel the skin from the ham, leaving the fat intact and the skin on the hock. Discard the skin. Use a sharp knife to score the ham fat, without cutting into the meat, in lines or a diamond pattern, as preferred.

2. Place ham in a large roasting pan. Spread the glaze over the scored fat. Place a cup of water in the pan.

3. Bake ham for 1 hour 15 minutes, turning the pan occasionally for even browning. Baste at regular intervals with pan juices, until caramelised to a deep golden brown. Remove ham to a platter or board, to slice. Ham can be served hot or cold.

4. To store, do not cover ham with plastic wrap, as this can cause the ham to sweat and deteriorate more quickly. Cover cut ham with a ham bag, clean tea towel or piece of muslin, dampened with water and a little vinegar. Rinse the cloth every day so it doesn’t dry out. Kept chilled in this way, ham will last for up to 2 weeks. Or, ham can be wrapped and frozen for up to 3 months.