• 1 x 4 - 4.5kg ham
• 2 cups orange juice
• 1/3 cup brown sugar
• 2 red chillis, finely chopped
• 2 star anise
• 4 cloves

• 1 pineapple, cut into small cubes
• 1 small red onion, finely chopped
• 2 green chilli, finely chopped (remove seeds in you don’t want it to be too hot!)
• 2/3 cup mint, finely chopped
• 1 cup coriander, finely chopped
• Juice and zest of 1 lime

Method:
ORANGE & STAR ANISE GLAZED HAM
Pre-heat the oven to 160°C and score the skin on the ham in a diagonal pattern. Put the orange juice, brown sugar, chilli, star anise and cloves into a small saucepan. Season with sea salt, bring to the boil then reduce the heat and simmer for 20 minutes or so or until the liquid has thickened and is syrupy. Glaze the ham with the syrup and put into the oven and cook for an hour or until golden brown and caramelised. Glaze the ham with the extra glaze every 15 minutes or so. When cooked remove from the oven and carve before serving.
 
PINEAPPLE SALSA
Put all the ingredients into a bowl, season with a pinch of sea salt and mix well. Serve with the glazed ham.