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SPICED CHERRY + AGED TAWNY GLAZED HAM

BY Victoria Miranda
4-6 kg fully cooked bone-in ham
1/4 cup butter
1/2 cup cherry preserves
1/4 cup brown sugar
1/4 cup honey
2 tbsp Dijon mustard
1/4 cup Lou Miranda Estate Aged Cobweb
1 tsp lemon juice
salt + pepper to taste
1/2 tsp cinnamon
1/4 tsp cloves

For the glaze, add all the ingredients to a saucepan with 3 cups (750ml) water, then place over medium heat. Bring to a simmer and cook for 30 minutes or until reduced, thick and cherries have completely broken down.
Strain through a fine sieve, then discard the solids. Glaze can be made ahead and chilled until ready to use.
Preheat oven to 180°C.
Carefully run knife under skin, around the edge of the ham. Gently lift off skin in one piece by running your fingers between the rind and the fat. Discard skin. We didn’t score the fat, but if you would like to, do it at this stage. Baste fat with some of the glaze and place ham on a rack set in a large roasting pan. Roast ham, basting with remaining glaze every 15 minutes, for 1 hour or until caramelised.
Serve, sliced, warm or cold.

Pairs with Leone Aged Tawny