• 2.5 kg leg ham
• 1 celery, sliced
• 1 carrot, sliced
• 1 brown onion, quartered
• 2 garlic cloves
• 2 Hoyts Bay Leaves
• 1 tbsp Hoyts Fennel Seed
• 2 tbsp Hoyts Four Colour Pepper Mix
• 10 Hoyts Juniper Berries, crushed
• 1 tbsp Hoyts Star Anise
• 1 tbsp Hoyts Rock Salt
• 1 tbsp Hoyts Cloves Whole
• Extra virgin olive oil, as needed
For the glaze:
• Juice of 1 orange
• 300g acacia honey
• 1 tbsp Hoyts Dutch Cinnamon
• 1 tbsp Hoyts Sweet Hungarian Paprika
1. Preheat oven to 180˚C.
2. Cook ingredients for the glaze in a small frying pan over low heat, stirring with a whisk until they become a smooth sauce.
3. Grease a large baking dish with oil and carefully place the ham leg inside.
4. Add bay leaves, fennel seed, four colour pepper mix, juniper berries, half of the star anise, celery, carrot, salt and garlic.
5. Cover with cold water, half-cover with a lid and cook over a low flame for around 3 hours.
6. Once the liquid has been absorbed, set aside to cool.
7. Remove the skin of the ham with a knife and score a diamond pattern across the leg.
8. Place the ham on a tray lined with baking paper.
9. Decorate with cloves and the remaining star anise, inserting them into the corners of the diamonds.
10. Brush with glaze and cook in oven for 20-25 minutes.
11. Serve sliced and drizzled with the residual glaze.