CHERRY AND GREEN PEPPERCORN GLAZED HAM
Serve 12
INGREDIENTS
1 CHRISTMAS HAM MADE FROM AUSTRALIAN PORK (bone-in)
GLAZE
1 cup black cherry jam or alternatively you can use cherry jam
200 g fresh cherries, whole
½ cup morello cherries, drained and roughly chopped
½ cup cherry juice
¼ cup whole green peppercorns, drained
1 cup brown sugar
½ cup maple syrup
GARNISH
sprigs of pickled young peppercorn, optional (found at your local Asian supermarket)
fresh cherries
METHOD
Place all the ingredients of the glaze into a saucepan and cook over medium heat, stirring occasionally for 20-25 minutes or until the sugar has dissolved and the glaze has slightly thickened (glazes will continue to thicken as it cools, so don’t be concerned if it’s not thickening heaps). Remove from the heat and set it aside to cool.
Preheat the oven to 170°C and place the oven rack to the lowest shelf. Line a large roasting tray with baking paper and place a wire rack on top. Set it aside.
Place the AUSTRALIAN PORK CHRISTMAS HAM on a chopping board and using a small sharp knife, run it under the skin and around the edges (if you are not comfortable with this, you can just use your thumb). Carefully start to peel away the rind, using your fingers to separate the skin from the fat and discard the rind.
Score the fat into a diamond pattern and place the AUSTRALIAN PORK CHRISTMAS HAM onto the prepared roasting tray. Spoon some of that delicious glaze over the ham, making sure you get some Marello cherries and peppercorn on there (save the whole fresh cherries to use at the end). Use a kitchen brush to spread the glaze evenly over the ham fat.
Place the AUSTRALIAN PORK CHRISTMAS HAM into the pre-heated oven and cook for 60-90mins (Depending on size) or until golden in colour. Remember to set your timer and bast the ham every 15 minutes.
Once cooked, remove the tray from the oven and let it cool slightly for 20 minutes. Place the AUSTRALIAN PORK CHRISTMAS HAM onto a serving plate or board. Spoon over the reserved whole cherries from the glaze and garnish with sprigs of pickled young peppercorn and fresh cherries. Slice up and enjoy!
