5kg (11 lb) whole cooked and smoked ham on the bone
4cm piece ginger, peeled and roughly chopped
5 cloves of garlic, roughly chopped
3 red Asian shallots, roughly chopped
3 large red chillies
1 tablespoon Chinese 5-spice
1 tablespoon ground allspice
1 tablespoon ground cloves
2 tbsp brown sugar
100 ml (3.3 fl oz) spiced rum
100 ml (3.3 fl oz) malt vinegar
300g (10.5 oz) dark cherry jam
½ cup brown sugar
½ cup cherry juice
¼ cup soy sauce
2 whole star anise
For the marinade, blend all ingredients until smooth.
To prepare ham, slide your fingers under skin, working them between the skin and fat, loosening the skin as you go. Gently work your fingers all over the ham, removing the skin in one piece. Keep the ham skin for when storing your ham in the fridge later (it helps to keep the ham moist).
Score the fat of the ham at 1cm intervals. Pour the marinade over the ham and rub all over. Cover with foil and refrigerate overnight or at least for 2 hours.
Preheat the oven to 180°C/360°F.
To make the glaze, place the ingredients in a saucepan over medium-high heat. Bring to a simmer and cook for 5 minutes or until thickened slightly. Set aside for later.
Scarpe off most of the marinade. Place the ham on an oven tray lined with 2 layers of foil. Generously brush the ham with the glaze. Cook the ham in the oven for 45 minutes, basting with the glaze every 10 minutes. Remove the ham from the oven and serve warm or cold.