Festive black cherry and honey glazed ham is the perfect combination of sweet and savory!
1 x 3-4kg bone in double smoked half leg ham
2 litres clear apple juice
3 cinnamon sticks, cracked
1 x 305g jar black cherry and Madagascan vanilla jam
½ teaspoon cinnamon ground
120g orange blossom honey
1 x 415g can black cherries in syrup
Using a small sharp knife carefully lift on side of the ham rind, then using your fingertips gently separate the rind from the fat in one piece.
Cut a shallow diamond pattern in the fat.
Place the leg ham into a large baking dish and pour over the apple juice add the cinnamon sticks to the baking pan.
Place the ham into the preheated oven and bake for 25-30 minutes.
In a small saucepan combine the black cherry and Madagascan vanilla jam, orange blossom honey and the black cherries. Heat stirring over a medium heat and simmer 4 minutes. Set aside until required.
Remove the ham from the oven and drizzle the prepared cherry glaze over the ham (use a large spoon or brush to coat the ham liberally).
Return the ham to the oven and bake for a further 50 minutes. Basting with glaze occasionally.
Allow ham to rest in the pan for 20 minutes prior to serving.
To serve, tie the hock with a little fabric for easy carving. Place ham onto the serving platter and drizzle over any remaining glaze. Serve with traditional gravy, steamed green beans, baby carrots and seeded mustard. This ham is delicious with roasted vegetables or salad.
Place any remaining ham in a prepared ham bag and store in the refrigerator until finished.
Originally posted on www.pork.com.au