Rum & Cherry Glazed Ham with Pickled Cherries
What you will need
- 1 half or whole leg of Hellers ham
- 3 T Dijon mustard
- 1 cup Ham Glaze: brown sugar, 1⁄4 cup rum, 1⁄4 cup cherry pickle liquid, 1⁄4 cup water - if glaze gets too thick while glazing
- Sweet Pickled Cherries: 100 g brown sugar, 100 ml red wine vinegar, 50 ml water, 2 star anise, 1⁄2 cinnamon quill, 6 peppercorns, 2 cloves, 250 g fresh cherries - stone removed
- 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.
- 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
- Serve the glazed ham with the pickled cherries. Makes enough for 1⁄2 - 1 leg of ham