Ingredients

• ½ ham on the bone, preferably shank end
• ½ cup passionfruit pulp
• ½ cup guava juice
• ½ cup grated palm sugar
• ¼ cup dark rum

To decorate

• kaffir lime leaves
• fresh mint leaves
• lime slices

Method

1. Carefully run your fingers under the skin of the ham and lift the skin away. Place on a baking paper or foil-lined baking tray.
2. Using a sharp small knife cut the layer of fat into a criss-cross pattern and decorate with whole cloves.
3. In a saucepan warm together the passionfruit pulp, guava juice, palm sugar and rum until the sugar has dissolved. Brush about ¼ of this gently over the ham.
4. To glaze, bake at 180ºC for 35-40 minutes, brushing the remaining glaze every 10 minutes.
5. To roast the ham and serve hot, cook at 160ºC, allowing 20 minutes per kg, brushing with remaining every 10 minutes until all the glaze has been has been used.
6. Arrange the herbs and lime slices at the knuckle end of the ham and tie with a decorative ribbon before serving. Serve the ham hot or cold.