"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.
- 1 smoked leg ham (7kg-8kg), bone in, skin removed, fat very lightly scored
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
- 300 ml pineapple juice
- 200 gm honey
- 2 cinnamon quills
- 2 star anise
- 1For char siu marinade, blend ingredients and ¼ tsp salt in a blender until sugar dissolves.
- 2Place 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.
- 3For pineapple glaze, bring ingredients to the boil in a saucepan, stirring to dissolve, then brush all over ham.
- 4Preheat 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.
- 5Warm remaining glaze and brush over ham. Slice and serve with rolls, pickles and pork floss.
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 Drink suggestion by Max Allen