Instructions
- Preheat oven to 300°F (150°C).
- Score the ham in a diamond pattern, about 1/4 inch deep.
- In a saucepan, combine Port Wine and chopped Figs. Bring to a simmer over low heat and cook for 15-20 minutes, or until figs are softened and the wine has reduced slightly.
- Strain the mixture through a fine-mesh sieve, pressing on the figs to extract all the liquid. Discard the fig pulp.
- Return the Port wine reduction to the saucepan and add Honey, Balsamic Vinegar, Orange Zest, and Five Spice Powder. Simmer for another 5-7 minutes, or until the glaze is thickened and glossy.
- Place the ham in a roasting pan and pour half of the Glaze over the ham, ensuring it gets into the scores.
- Bake for approximately 1 hour and 30 minutes, basting with the remaining Glaze every 20 minutes.
- The ham is done when it reaches an internal temperature of 140°F (60°C).
- Let rest for 15 minutes before carving.
