1 cup blackberry jam
1/2 cup brown sugar
1/4 cup Shaoxing wine
1 tsp Chinese 5-Spice
5kg whole cooked and smoked ham on the bone
About 3-4 star anise, to decorate
Place the jam, sugar, wine and 5 spice in a small saucepan over medium heat. Cook, stirring often, for 5 minutes or until the mixture is smooth.
To prepare the ham, slide your fingers under the 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. Score the fat at 3cm intervals in a diamond pattern. Place the ham on a large tray lined with foil and atop a baking rack.
Preheat the oven to 180°C/360°F.
Generously brush the ham with about one-third of the glaze. Stud the ham randomly with star anise. Cook the ham in the oven for 20 minutes. Baste with half the remaining glaze and cook for a further 20 minutes. Brush with the remaining glaze and cook for 20 minutes or until the glaze is sticky and dark. Remove the ham from the oven and serve warm or cold.