Candied Roast Ham with Cranberry and Star Anise Sauce

• smoked ham with bone↗4kg kg

  trimmed, skin left

• bay leaf↗3
• star anise3
• thyme↗small pack

  small pack

• white peppercorns1 tbsp tbsp
• white wine vinegar↗100ml ml
• orange↗pared zest 1

  pared zest 1

• demerara sugar↗200g g
• ground nutmeg↗1 tbsp tbsp
• clear honey↗175g g
• ham broth500ml ml

  (from the liquid used to soak in step 1)

• star anise2
• unsalted butter↗100g g
• fresh or frozen cranberries50g g

  chopped

• orange↗zest and juice 0.5

  zest and juice 0.5

Step-by-step instructions

1. 1

   Place the ham in a large deep pot and cover with cold water. Bring to a boil and skim off the foam. Add bay leaf, star anise, thyme, white peppercorns, white wine vinegar and orange zest. Simmer for 3 hours, then turn off the heat and let the ham cool in the water.

2. 2

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Remove the ham from the pot, reserving the broth. Using a sharp knife, carefully remove the skin, leaving a good layer of fat. Score the fat across the surface with many long thin cuts. Mix sugar and nutmeg. Place the ham in a large roasting pan and coat with half of the sugar‑nutmeg mixture, pressing it into the cuts. Drizzle with honey, then press the remaining nutmeg and sugar on top. Roast in the oven for 30 minutes, basting every 10 minutes to form a dark caramel crust. Remove from the oven and let rest for 30 minutes.

3. 3

   To make the sauce, pass the ham broth through a fine sieve, obtaining 500 ml. Transfer to a medium saucepan, add star anise and reduce until the sauce becomes thick and glossy. Add butter and continue reducing until it emulsifies into a thick sauce. Remove from heat, add cranberries, orange zest and juice, and adjust seasoning. Slice the ham into thick pieces and drizzle with the sauce.