Rum and Cherry Glazed Ham with Pickled Cherries
Succulent Hellers ham coated in a rich rum glaze, paired with tangy pickled cherries, creates a stunning centrepiece for your holiday celebrations and special occasions!

INGREDIENTS
METHOD
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Pickled Cherries - Place the sugar, vinegar, water, and spices in a saucepan. Bring to the boil and simmer for 5 minutes. Add in the cherries and simmer for a further minute, remove from heat. Remove the cinnamon quill and star anise from the pickled cherries, pour the mixture into a sterilised jar and seal with a lid. Keep in the fridge until ready to use. The pickled cherries will keep for 2 months or so.
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Glazing the Ham - Mix the rum, brown sugar and cherry pickling liquid together to form a slurry. Set aside until ready to use. Remove the skin from the ham and score the fat in a diamond pattern. Rub the Dijon mustard all over and stud with the cloves. Heat the oven to160°C. Place the ham in a roasting dish and cook for half an hour. Spoon the glaze all over the ham and cook for another 45 - 60 minutes or until the glaze is nicely caramelized. Keep spooning the glaze over the ham every 20 minutes, adding some water if the glaze gets too thick
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Serve the glazed ham with the pickled cherries. Makes enough for 1⁄2 - 1 leg of ham
NZ Half Ham on the Bone
Succulent New Zealand ham on the bone - a tradition that can't be beat! Gather the troops. Let's celebrate!
Average Weight: 4.0kg