SERVES: 10

METHOD

1. Preheat oven to 200ºC (180ºC fan-forced). Line a large roasting pan with baking paper or foil and line a baking tray with baking paper.

2. To prepare ham, use a small sharp knife to cut the rind around the shank, 10cm from the end. Starting at the widest end of the ham, carefully peel the skin back off the fat by gently running your thumb between the skin and fat layer until you reach the cut around the shank. Take a sharp knife and score the fat in a diamond pattern, pressing a clove into the centre of each diamond. Place the ham onto a small wire cooling rack in prepared roasting pan, in preparation for glazing.

 3. To make glaze, place marmalade, sweet soy sauce, soy sauce, rice vinegar and ground ginger together in a small saucepan over a medium heat, stirring until the marmalade dissolves and the mixture becomes smooth. Brush glaze liberally over prepared ham and place in preheated oven for 50 minutes, reapplying glaze every 10 minutes for maximum flavour. Remove from heat and set aside until required.

4. Increase oven to 220ºC (200ºC fan-forced).For the roast potatoes, place prepared potatoes in a large saucepan covered in cold water and slowly bring to the boil. Cook for 3-4 minutes or until edges are tender. Drain and return potatoes to saucepan over heat, to help dry them out. Cover saucepan with a lid and shake vigorously to fluff up the edges of the potatoes. Add rice flour, tossing to coat.

5. Combine olive oil, garlic, Chinese five spices, ginger, salt and pepper together in a small bowl, stirring to combine. Pour over potatoes, tossing gently to coat. Place potatoes on prepared baking tray and bake in preheated oven for 50 minutes, turning halfway through. Serve ham with remaining glaze and crispy Chinese five spiced roast potatoes.

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