Cherry, mustard and balsamic combine to beautifully glaze this leg of ham.
How long will it take?
1 hour 35 minutes
What’s the serving size?
What do I need?
1 x 7-8 kg ham leg, skin removed
Fresh cherries, to serve
Dijon mustard to serve
For the glaze
¾ cup cherry jam
¼ cup brown sugar
¼ cup Dijon mustard
1 tbsp balsamic vinegar
How do I make it?
Preheat oven to 180C.
Using a sharp knife, score the ham fat (not the flesh) crossways in ½ centimetre intervals.
Wrap the ham hock in foil (this prevents it from burning). Place the ham on a greased rack in a large baking dish lined with foil. For ease use a large disposable foil roasting dish.
To make the glaze, combine all ingredients in a medium saucepan. Bring to the boil, stirring, over medium-high heat. Reduce heat and simmer, stirring occasionally, for 8-10 minutes or until slightly thickened.
Brush ham two to three times with the glaze to evenly coat with the glaze. Roast for 1 hour, brushing with glaze every 15 minutes, or until ham is golden and caramelised. Set aside to cool for 30 minutes.
Slice and serve warm or cold with cherries and extra Dijon mustard.