Sticky five-spice ham

Weigh the joint. Put it into a large pan with the onion, carrot, peppercorns, bay leaves and 2 star anise. Cover with cold water, gently bring to the boil, cover and simmer for 25min per 450g (1lb). Leave in the stock until cool enough to handle.

While ham is cooking, make the glaze. Mix the hoisin and plum sauces, honey, soy and five-spice in a small bowl.

Heat oven to 180°C (160°C fan) mark 4. Transfer to a chopping board. Pull back the rind with your fingers, leaving a thick, even layer of fat behind. Use a sharp  knife to carefully score a diamond pattern on the fat without slicing down to the meat. Brush a third of the glaze over the whole joint. Stud with remaining star  anise.

Place on a roasting rack in a roasting tin. Bake for 35min, brushing twice during cooking with the remaining glaze.

Serve warm or at room temperature, in slices.