Easy cherry glazed ham
Everyone is guaranteed to love this mouth-watering ham. Whip it up for the perfect festive feast.
Note: + cooling time
- 1/2 cup (160g) cherry jam
- 1/2 cup (170g) orange marmalade
- 1/2 cup (110g) brown sugar
- 1/4 cup (60ml) maple syrup
- 1/4 cup (60ml) brandy or orange juice
- 2 tbs wholegrain mustard
- 2 tbs Dijon mustard
- 1/2 tsp fennel seeds
- 1/2 tsp mixed spice
- 8.5kg Coles Full Leg Ham Bone In
- 2 tbs whole cloves
Preheat oven to 180°C. Combine the jam, marmalade, sugar, maple syrup and brandy or orange juice in a medium saucepan over medium-high heat. Bring to the boil. Cook, stirring occasionally, for 5 mins or until the mixture thickens slightly. Strain through a fine sieve into a bowl and discard the solids. Add the wholegrain mustard, Dijon mustard, fennel seeds and mixed spice and stir to combine. Set aside to cool slightly.
Meanwhile, place the ham on a clean work surface. Use a small sharp knife to cut through the rind 8cm from the shank. Run a thumb under the rind to separate from the fat. Peel back, sliding your fingers under the rind to remove.
Use a small sharp knife to score the fat, diagonally, at 3cm intervals to form a diamond pattern (don’t score the fat too deeply as it can slide off during cooking). Push 1 whole clove into the centre of each diamond.
Place the ham on a wire rack in a roasting pan. Brush the ham with one-quarter of the jam mixture. Wrap the shank in foil. Bake, basting with remaining jam mixture every 15 mins, for 1¼ hours or until the ham caramelises and is golden brown. Set aside for 15 mins to cool slightly.
Transfer the ham to a large serving platter. Cut into slices to serve.