Ingredients

• 2-3kg/4lb 4oz - 6lb 6oz easy-carve ready-cooked ham leg
• 15-20 whole star anise
• to decorate
• 125ml/4½fl oz hoisin sauce
• 125ml/4½fl oz plum sauce
• 60ml/2½fl oz Chinese rice wine
• 60ml/2½fl oz soy sauce
• 60g/2½oz soft brown sugar
• 1 tsp Chinese five-spice powder
• 750g/1lb 10oz waxy potatoes (such as kipfler)
• peeled and sliced
• 1 tsp sea salt
• 75ml/3fl oz extra virgin olive oil
• 125ml/4½fl oz lemon juice
• 1 tbsp sumac (available in Middle Eastern grocers)
• salt and freshly ground black pepper
• 1 lime
• juice only
• 1 small green pepper
• seeds removed
• finely chopped
• 2 large red chillies
• seeded
• finely chopped
• 1 small bunch fresh mint
• roughly chopped
• 1 large bunch fresh flatleaf parsley leaves
• 6 spring onions
• finely sliced

Directions

• Preheat oven to 180C/355F/Gas 4.
• Using a small sharp knife
• cut through the rind around the shank of the ham. Carefully lift the rind from the fat in one piece
• running your fingers through where the rind and fat are joined to ease away. Reserve the rind and use to cover the cut ham when storing.
• Score the white fat in a diamond pattern and press star anise into the centre of every second or third scored diamond.
• Place the ham on a rack over a roasting tray
• then pour a small amount of water into the base of the roasting tray to prevent the glaze from burning.
• Place the remaining ham ingredients into a saucepan over low heat
• stirring until the sugar has completely dissolved.
• Remove the glaze mixture from the heat and carefully pour over the ham making sure that all of the exposed fat is covered.
• Transfer the ham to the oven to bake for 30-40 minutes
• basting occasionally
• until the ham is golden all over.
• Remove the ham from the oven and place it onto a large platter ready to carve.
• For the lemon potato salad
• bring a large saucepan of water to the boil then add the potatoes and salt. Reduce the heat and simmer for about 8-10 minutes
• until the potatoes are tender when pierced with a knife. Remember to undercook the potatoes a little
• because they will continue cooking in their own heat and steam when removed from the water.
• Place the olive oil
• lemon juice and sumac into a bowl
• stir to combine and season
• to taste
• with salt and freshly ground black pepper.
• Pour half of the sumac dressing over the hot potatoes and stir very gently. Leave to cool
• then add the capsicum
• chilli
• mint
• parsley
• spring onion and remaining dressing and stir gently to combine.
• To serve
• place several slices of ham onto each plate with a large spoonful of potato salad alongside.