"I like to serve this ham with a retro rice salad, a potato
salad or, for something different, buttered soft milk rolls, salted
cucumber and Taiwanese pork floss," says Victor Liong of Lee Ho
Fook in Melbourne.
1smoked leg ham (7kg-8kg), bone in, skin removed, fat very lightly scoredButtered soft milk rolls, pickled cucumber and pork floss (optional; see note), to serveChar siu marinade100 gm caster sugar100 mlShaoxing wine100 mlsoy sauce75 ml dark soy sauce25 gmred fermented bean curd (see note)2garlic cloves, crushed¼ tspfive-spice powderPineapple glaze300 mlpineapple juice200 gm honey2cinnamon quills2star anise
For char siu marinade, blend ingredients and ¼ tsp salt in a blender until sugar dissolves.
Place ham in a large roasting pan and rub marinade all over. Marinate at room temperature for 4-5 hours, turning ham often to coat evenly.
For pineapple glaze, bring ingredients to the boil in a saucepan, stirring to dissolve, then brush all over ham.
Preheat oven to 150℃. Bake ham, basting occasionally with the glaze, until warmed through or internal temperature exceeds 65℃ (2½-3 hours). Increase oven to 200℃ and roast until glaze is caramelised and charred on the edges (35-45 minutes). Remove from oven and rest for 10 minutes.
Warm remaining glaze and brush over ham. Slice and serve with rolls, pickles and pork floss.