Christmas Crackling Ham

Start by patting the ham portion dry with paper towel. Using a sharp knife, score the fat in a crosshatch pattern, creating deep cuts but avoiding the meat underneath. This will help the flavours absorb and allow the fat to render for that ideal crispy crackling.

Rub a generous amount of salt over the scored rind. For the best result, leave the ham uncovered in the fridge for 24-48 hours to air dry. This step isn’t essential but can help improve the crackling texture. If you’re short on time, just pat the ham dry, re-salt, and repeat a few times to remove excess moisture.

Preheat your oven to 220°C. Sprinkle fennel seeds and the rosemary sea salt mixture over the scored rind, rubbing the flavours into the cuts.

Place the ham on a baking tray and cook in the preheated oven. Roast for about 45 minutes to 1 hour, depending on the size of your ham, until the rind is golden and crispy. Keep an eye on it towards the end, as cooking times may vary.

Rest the ham for a few minutes before carving to retain the juices.