Spiced pomegranate and orange glazed ham recipe
 2 cinnamon sticks 4 star anise 250ml/9fl oz fresh orange juice 360g/12½oz brown sugar60ml/4 tbsp pomegranate molasses 90g/3¼oz honey6–7kg/13lb 4oz–15lb 7oz pre-cured, pre-cooked ham leg (see Recipe Tip) 4 oranges, peeled, thinly sliced and patted dry 2 cinnamon sticks 4 star anise 250ml/9fl oz fresh orange juice 360g/12½oz brown sugar 60ml/4 tbsp pomegranate molasses 90g/3¼oz honey 6–7kg/13lb 4oz–15lb 7oz pre-cured, pre-cooked ham leg (see Recipe Tip) 4 oranges, peeled, thinly sliced and patted dry Method Preheat the oven to 180C/160C Fan/Gas 4. To make the spiced pomegranate and orange glaze, place the cinnamon, star anise, juice, sugar, pomegranate molasses and honey in a medium saucepan over medium heat and bring to the boil, stirring to dissolve the sugar. Cook for 4–6 minutes or until syrupy. Lightly grease a large wire rack and place over a roasting tin. Use a sharp knife to score the skin around the sides and hock (bone) of the ham, before using your fingers to gently remove the rind (the thick layer of rubbery skin). Trim any excess fat. Wrap the exposed ham bone in baking paper, then kitchen foil. Place the ham, top-side down, on the wire rack and brush with the glaze. Arrange the orange slices over the ham, overlapping slightly. Carefully brush with the glaze and roast the ham for 40 minutes, brushing again with glaze halfway. Increase the oven temperature to 200C/180C Fan/Gas 6. Brush the ham with the glaze and roast for a further 5 minutes or until golden and caramelised. Serve the ham with the remaining glaze. Preheat the oven to 180C/160C Fan/Gas 4. To make the spiced pomegranate and orange glaze, place the cinnamon, star anise, juice, sugar, pomegranate molasses and honey in a medium saucepan over medium heat and bring to the boil, stirring to dissolve the sugar. Cook for 4–6 minutes or until syrupy. Preheat the oven to 180C/160C Fan/Gas 4. To make the spiced pomegranate and orange glaze, place the cinnamon, star anise, juice, sugar, pomegranate molasses and honey in a medium saucepan over medium heat and bring to the boil, stirring to dissolve the sugar. Cook for 4–6 minutes or until syrupy. Lightly grease a large wire rack and place over a roasting tin. Use a sharp knife to score the skin around the sides and hock (bone) of the ham, before using your fingers to gently remove the rind (the thick layer of rubbery skin). Trim any excess fat. Wrap the exposed ham bone in baking paper, then kitchen foil. Place the ham, top-side down, on the wire rack and brush with the glaze. Arrange the orange slices over the ham, overlapping slightly. Carefully brush with the glaze and roast the ham for 40 minutes, brushing again with glaze halfway. Lightly grease a large wire rack and place over a roasting tin. Use a sharp knife to score the skin around the sides and hock (bone) of the ham, before using your fingers to gently remove the rind (the thick layer of rubbery skin). Trim any excess fat. Wrap the exposed ham bone in baking paper, then kitchen foil. Place the ham, top-side down, on the wire rack and brush with the glaze. Arrange the orange slices over the ham, overlapping slightly. Carefully brush with the glaze and roast the ham for 40 minutes, brushing again with glaze halfway. Increase the oven temperature to 200C/180C Fan/Gas 6. Brush the ham with the glaze and roast for a further 5 minutes or until golden and caramelised. Serve the ham with the remaining glaze. Increase the oven temperature to 200C/180C Fan/Gas 6. Brush the ham with the glaze and roast for a further 5 minutes or until golden and caramelised. Serve the ham with the remaining glaze. Recipe tips This recipe calls for a whole leg of ham, with the bone in, that has been pre-cured and pre-cooked. If you can’t buy a pre-cooked ham in your part of the world (sometimes the case in the UK), ask your local butcher for a cured leg and follow their cooking instructions before starting step one of this recipe.