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.
Serves2424
Cook time1 hr 10 mins1 hour 10 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
Ingredients
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
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Method
Step 1
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.
Step 2
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).
Step 3
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.
Step 4
Transfer the ham to a large serving platter. Cut into slices to serve.
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.
Method
Step 1
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.
Step 2
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).
Step 3
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.
Step 4
Transfer the ham to a large serving platter. Cut into slices to serve.
