Sticky five-spice gammon

Put the gammon in a large saucepan with the onion, garlic, ginger, star anise and cloves. Pour in enough water to completely submerge the joint and bring to the boil. Simmer gently for 1½ hours, then remove from the heat and allow the cooked gammon to cool in the pan for 30 minutes.

Meanwhile, put the remaining ingredients in a saucepan over a medium-high heat and bring to the boil, stirring until the sugar has dissolved, then set aside (the glaze will thicken as it cools, making it easier to baste).

Preheat the oven to 200°C, gas mark 6. Transfer the cooled gammon to a roasting tin and score the fat in a criss-cross pattern. Brush ½ the glaze over the meat, making sure that all the white fat is covered. Roast for 20-25 minutes until golden, basting frequently with the rest of the glaze. Meanwhile, cook the sticky rice according to pack instructions. When the meat is fully cooked and the juices run clear, carve and serve with the rice, cucumber and salad onions.