The festive season is upon us and it's my turn to bring a ham to our family Christmas. This baked ham with cherry and maple glaze recipe is perfect, using in seasonal fresh cherries and the best ham I've ever cooked with from Wholefarms. You are not going to want to miss this one at your next family get-together.
This recipe is created in partnership with Wholefarms. Where you will find the freshest of fruits and vegetables along with an extensive grocery section, deli and butcher.
5kg Leg of ham
500g Cherries, pipped
1 cup Maple syrup
3 Star anais
2 Cinnamon sticks
2 tbsp Cloves
½ cup Brown sugar
1 tbsp Sea Salt
1 tbsp dijon mustard
40 ml Sherry (optional)
Preheat the oven at 200°c.
Start by making your marinade in a small pot combine all the ingredients (except cloves) and stir over medium heat for 10 minutes. The glaze should be thickened and the cherries broken down.
Prepare your leg of ham by removing the skin by cutting with a sharp knife and separating the skin with your hands. Using a sharp knife, score the fat in a diamond shape (about 5cm). Place foil over the hock. Then place ham on a baking dish on a wire rack. Insert cloves at each of the diamond shapes and into the oven for 15 minutes.
Turn the heat down in the oven to 160•c. Place glaze over the ham and bake for a further 1 ½ hours, basting with the glaze every 20 minutes. Add some water or orange juice to the dish if the glaze gets too dry. Let the ham stand for 15 minutes before serving.
To serve, place ham on a dish with all the reserved glaze. Reduce the reserved juices in a small pot to a syrupy glaze if needed. Serve with a salad or some crispy oven roasted baby garlic parmesan potatoes. Finish the ham with the remaining glaze.
All ingredients are sourced from Wholefarms, the freshest of everything
Happy cooking! I would love to see your creation, please post a photo of your dish on instagram and tag with #jimmywongeats