GLAZED HAM WITH BOURBON & CHERRY GLAZE

A beautiful ham was a Christmas essential in both our homes growing up and it’s ideal at any time of year. The luscious glaze makes this recipe really stand out from the crowd.

Serves 8

2.5-3kg (5lb 8oz-6lb 8oz) gammon joint, rolled and tied 1 large onion

6 cloves

4 bay leaves

1 thyme sprig

A few allspice berries 2 carrots, peeled and roughly chopped

2 celery sticks, roughly chopped

A few peppercorns

For the glaze

Cloves, for studding

150g (5½oz) cherry conserve 100ml (3½fl oz) bourbon whiskey

20g (¾oz) fresh root ginger, finely grated

1tbsp light soft brown sugar ½tsp ground cinnamon

Put the gammon in a large pan and cover with water. Bring to the boil, then drain. Rinse off any white starch from the ham and pan, then put the ham back in the pan and cover with fresh water. Stud the onion with cloves and add to the pan with the herbs, spices, carrots, celery and peppercorns. Bring to the boil, then reduce the heat and leave to simmer, covered, for 2-2½ hours, until cooked through. The internal temperature should be 68°C – use a meat thermometer to check, if you have one. Remove the pan from the heat and leave the ham to cool or immediately transfer it to a work surface.

Preheat the oven to 200°C/ fan 180°C/gas 6. Cut off the string and outer rind of the ham, leaving at least half the thickness of fat underneath. Score a diamond pattern on the fat and stud cloves into corners.

For the glaze, blend the cherry conserve using a food processor or hand-held blender to get it as smooth as possible. Put the jam in a pan with the bourbon, ginger, sugar and cinnamon. Bring to the boil then simmer for 15 minutes, until the liquid has reduced enough to coat the back of a spoon. Brush the glaze over the ham, using it all. Place the ham in a roasting tin and roast for 20-25 minutes, until well-browned. Carve into slices to serve.