Sarah Hobbs’ cherry and five spice ham glaze

Make the most of in-season cherries with this festive glaze. Featuring sherry, orange and Chinese five spice, it’s the perfect balance of sweet and aromatic flavours.



Note: + cooling time

1h 10m


  • 1 cup (350g) cherry jam
  • 1/2 cup (110g) brown sugar
  • 1/2 cup (125ml) sweet sherry
  • 1 tbs Dijon mustard
  • 1 tbs dark soy sauce
  • 1 orange, zested, juiced
  • 11/2 tsp Chinese five spice
  • 1/2 tsp ground cinnamon
  • 8.5kg full leg ham (bone in)
  • 3 whole star anise



Preheat oven to 180°C. Combine the jam, sugar, sherry, mustard, soy sauce, orange zest, orange juice, five spice and cinnamon in a medium saucepan over medium-high heat. Bring to the boil. Cook, stirring occasionally, for 5 mins or until the mixture thickens slightly. 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 in thin horizontal lines (don’t score the fat too deeply as it can slide off during cooking).


Place the ham on a wire rack in a roasting pan. Brush the ham with one-quarter of the jam mixture. Top with star anise. Wrap the shank with foil. Bake, basting with the remaining jam mixture every 15 mins, for 1 hour 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.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.