Robs Christmas ham with fennel coleslaw

• 500 grams apricot preserves (jam)
• 185 millilitres sherry dried
• 1 large ham leg, cooked (cold)
• 1 tablespoon cinnamon
• 7 each star anise ground with mortar and pestle
• 95 grams brown sugar soft
• 1/4 each cabbage purple, cut into thin strips
• 1/4 each cabbage cut into thin strips
• 2 each fennel bulb finely shaved
• 6 each radishes cut into thin rounds
• 2 each red chili peppers de-seeded and finely sliced
• 1/2 each onions finely sliced
• 2 each carrots grated
• 1 each lemon juice
• 4 tablespoons olive oil, extra-virgin
• 1 tablespoon prepared mustard seeded
• 250 grams yogurt, plain
• 3 large herbs handfuls of herbs (such as parsley, dill, basil, chives, tarragon), roughly chopped

1. For the ham:
2. Stir jam and sherry in a pan over a medium heat until it forms a sticky spread.
3. Preheat oven to 180C.
4. Prepare ham by lifting off skin but leaving fat.
5. Score fat into diamonds 2.5cm deep (to get the glaze flavour into the meat).
6. Mix cinnamon with star anise and rub into the fat.
7. Spread two-thirds of apricot glaze over ham (keep the rest for basting).
8. Press brown sugar over the top, ensuring sugar gets into score marks.
9. Put ham in a roasting tin, add 2cm water and cook for 11 1/2 hours, basting with remaining glaze from time to time.
10. Check it every 20 minutes to avoid burning.
11. Serve with fennel coleslaw (see recipe), a favourite chutney, mustard and crusty bread.
12. For the fennel coleslaw:
13. Combine all ingredients in a large bowl.
14. Gently toss together and season to taste.

apricot preserves, sherry dried, ham leg, cinnamon, star anise, brown sugar, cabbage purple, cabbage, shaved, red chili peppers, onions, carrots, lemon juice, olive oil, grams yogurt, herbs

Taken from recipeland.com/recipe/v/robs-christmas-ham-fennel-coles-48112 (may not work)