8kg Whole Leg Ham on the bone

Salad

1 Each Rockmelon & Honeydew Melon, Seeds Removed, cut into wedges

8 Figs, Quartered

1 Bunch Basil, only leaves

1 Teaspoon Dijon Mustard

1/4 Cup (60ml) Extra Virgin Olive Oil

2 Tablespoon White Wine Vinegar

Ginger Lager Glaze

2 Firmly Packed Cups (440g) Brown Sugar

1 Cup (250ml) Soy Sauce

5 Whole Cloves

2cm Piece Ginger, peeled and sliced

1 x 330ml Non Blonde Ginger Lager

3 Kaffir Lime Leaves

3 Star Anise

1 Cinnamon Quill

1 Garlic Bulb, halved horizontally

1 Cup (250ml) Red Wine

2 Teaspoons Mustard Seeds

For the glaze

Combine all the ingredients in a saucepan over a medium heat and bring to a simmer.

Reduce heat to low and cook for 40 minutes or until reduced by two-thirds.

Set aside to cool completely.

Strain glaze into a bowl, discarding the solids.

Preheat the oven to 150°C.

Using a small sharp knife, cut around ham shank in a zigzag pattern, then carefully run knife under skin, around the edge of the ham.

Gently lift off skin in 1 piece by running your fingers between the rind and the fat.

Discard the skin, then score the fat in parallel lines, 1cm apart.

Baste fat with some of the glaze and place the ham on a rack set in a large roasting pan.

Roast the ham, basting with remaining glaze every 20 minutes, for 2 hours or until caramelised.

Salad

Place the melons, fig and basil in a large serving bowl.

Combine the mustard, oil and vinegar in a small bowl, season and drizzle over the salad.

Slice the ham and serve with the salad.