Prep time: 25 minutes
Cook time: 1 hour 30 mins (plus 30 mins resting time)
Serves: 25-30

For the Ham:

• 1 x 5kg bone in leg ham (preferably smoked)

For the Glaze: 

• 1/2 cup brown sugar
• 1/2 cup honey
• 1/4 cup hoisin sauce
• 1/4 cup red wine vinegar
• 1/4 cup shaoxing wine
• 2 Tbsp soy sauce
• 1 Tbsp chinese five spice
• 1 tsp white pepper powder
• 1 Tbsp minced ginger
  

For the Pancakes: 

• Pancakes for peking duck
• Lebanese cucumbers (halved and sliced into sections lengthways)
• Spring onions (sectioned and sliced into thin sections lengthways)
• Hoisin sauce (or leftover glaze from baking tray)
  

Method:

1. For the ham, run a knife around the joint, then down each side of the ham. Slide your fingers under the rind and run them back and forth to loosen the rind, this should peel off easily in two sections. Score the exposed fat of the ham in a diamond pattern.
2. To make the glaze, combine all ingredients in a saucepan and simmer until syrupy. Remove from heat and leave to cool.
3. Preheat oven to 160C/320F. Add a cup of water to a large baking tray, then set a rack over the water. Place the ham on the rack, then brush about a quarter of the cooled glaze onto the ham. Place in the oven for 30 minutes, then remove from oven and brush on another quarter of the glaze. Place back in the oven for 20 minutes, then glaze again, another 20 minutes, then glaze again, and a final 20 minutes. (the ham should be in the oven for a total of 1hr 30 minutes). Rest for 30 minutes – while the ham is cooling, baste it with the juices from the baking tray.
4. Slice the ham in thick slices and then cut into strips. To assemble the Peking Ham Pancakes, add hoisin sauce to a pancake, top with some strips of ham, cucumbers and spring onions. Devour!