¼ cup cherry pickle liquid from the pickled cherries
¼ cup water -only add if the glaze gets too thick
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 to 160°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.