Char siu-glazed leg ham

"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.

You'll need

1 smoked leg ham (7kg-8kg), bone in, skin removed, fat very lightly scored Buttered soft milk rolls, pickled cucumber and pork floss (optional; see note), to serve   Char siu marinade 100 gm caster sugar 100 ml Shaoxing wine 100 ml soy sauce 75 ml dark soy sauce 25 gm red fermented bean curd (see note) 2 garlic cloves, crushed ¼ tsp five-spice powder   Pineapple glaze 300 ml pineapple juice 200 gm honey 2 cinnamon quills 2 star anise


  • 01
  • For char siu marinade, blend ingredients and ¼ tsp salt in a blender until sugar dissolves.
  • 02
  • 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.
  • 03
  • For pineapple glaze, bring ingredients to the boil in a saucepan, stirring to dissolve, then brush all over ham.
  • 04
  • 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.
  • 05
  • Warm remaining glaze and brush over ham. Slice and serve with rolls, pickles and pork floss.

At A Glance

  • Serves 12 - 15 people
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At A Glance

  • Serves 12 - 15 people

Additional Notes

Pork floss and red fermented bean curd (preserved tofu coloured by fermented red rice) are available from select Chinese grocers.

Drink Suggestion

Fragrant hoppy Pacific Ale

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