adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spiced cherry bourbon glazed ham
Spiced cherry bourbon glazed ham
0 Likes
Prep Time:
30 minutes
Cook Time:
155 minutes
Total Time:
185 minutes
Succulent cherry-glazed ham steals the spotlight at your feast.
Ingredients:
  • 200g cherry conserve
  • 70g (1/3 cup, firmly packed) brown sugar
  • 100ml bourbon
  • 40.00 ml good-quality red wine vinegar
  • 1/2 tsp ground cloves
  • 0.63 gm ground cinnamon
  • 1/4 tsp ground allspice
  • 8kg whole leg ham, on the bone
  • 200ml warm water
  • 1.6kg Kent pumpkin, cut into 8 wedges
  • 60ml (1/4 cup) extra virgin olive oil
  • 20.00 ml red wine vinegar
  • 2.95 gm Dijon mustard
  • 6.80 gm maple syrup
  • 45g (1/4 cup) seed mix
  • 1/4 tsp dried chilli flakes
  • 100g salad leaves
  • 80g smooth feta, crumbled
Instructions:
  • Preheat your oven to 180C/160C fan forced, ensuring one shelf is in the lowest position and others are removed. Line a roasting pan with baking paper.
  • Combine the conserve, sugar, bourbon, vinegar, cloves, cinnamon, and allspice in a small saucepan over medium-low heat. Stir continuously for 2 minutes until the sugar dissolves. Let it simmer for 10 minutes until slightly thickened. Transfer the glaze to a bowl and let it cool before using.
  • Trim ham shank with a sharp knife about 10cm from the end. Gently slide the knife under the rind around the edge of the ham, then remove the rind in one piece by separating it from the fat with your fingers.
  • Score the fat in shallow parallel lines, 5mm deep and 1cm apart. Pour water into the pan. Place the ham in the pan and wrap the shank in foil. Pour half of the glaze over the ham, brushing evenly to coat. Bake for 1 hour and 30 minutes, brushing with glaze every 20 minutes, until golden. Transfer to a platter, cover with foil, and let it rest.
  • Preheat the oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Arrange the pumpkin, skin side down, on 1 tray. Drizzle with 1 1⁄2 tablespoons of oil and season. Roast for 40 minutes until golden. In a bowl, mix vinegar, mustard, half of the maple syrup, and 5 teaspoons of oil. Season with salt and pepper. Drizzle 2 teaspoons of the dressing over the roasted pumpkin. Return to the oven and roast for an additional 10 minutes until tender.
  • 1. Preheat a non-stick frying pan over medium-high heat. Stir fry seeds for 30 seconds until golden. Then, add 1 tsp oil and maple syrup, continue to cook for 1 minute until golden. Season with salt and pepper, then mix in chili flakes. Transfer to a second tray to cool.
  • In a bowl, gently mix salad leaves with half of the remaining dressing. Place pumpkin around the ham. Sprinkle with feta, then drizzle the rest of the dressing over the top. Finish by sprinkling with seeds. Set aside 1.1kg of ham and extra feta for future meals.

Similar Recipes