By Victoria McGaugh

Preparation time: 24 hrs
Cooking time: 3 hrs

Ingredients:
3kg join of ham
5 litres of water
3/4 cup sea salt
1/4 cup sugar
1 star anise
1 tbps cloves
Brown sugar
Honey
Mustard
Orange juice

1. Mix together 5 litres ofwater, 3/4 cup sea salt, 1/4 cup sugar, a star anise and a tablespoon of clovesand bring to the boil. When the mix has cooled, immerse the 3kg joint and leavein the fridge to brine, covered, for 24 hrs. Brining in spiced water drawsout the excess water, while keeping moisture in. 

2. After 24 hrs, wash offthe brine. Place the ham in a large pan, cover with water and bring to theboil. Lower the heat to a gentle simmer and cook, uncovered, for 2.25 hrs,topping up with water as necessary. Turn off the heat and leave the ham to coolin the water.

3. Heat oven to 220C/fan200C/gas 7. Remove the ham from the water and cut away the top layer of fat andskin. Mix brown sugar, honey and mustard together.  Score the fat in acriss-cross and brush half of the sugar, mustard and honey glaze overthe ham, then stud each 'diamond' with a clove.  Mix the remainingglaze with the orange juice. Roast for 30 minutes, basting it every 10minutes with the remaining glaze. Allow the ham to rest for at least 10 minsbefore carving, serve hot or cold.

4. If hot, serve withseasonal greens (we had first crop of the season asparagus) and potato gratin. If served cold, serve with potato salad and waldorf salad with bread.

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