CHRISTMAS ORDERS NOW OPEN

Hudson Meats provides a delightful selection that includes succulent Black Berkshire hams, juicy turkeys, and tender cuts of beef, perfect for creating a memorable Christmas meal.

Recipe : Cherry Glazed Ham

This cherry-glazed ham will leave the family craving seconds, with its juicy, tender meat and a sweet, festive glaze it’s perfect for Christmas dinner.

Prep time: 25 mins
Cooking time: 45 mins
Serves: 8-12

Ingredients

5kg-4.5kg Black Berkshire Ham Shank
Cherry Ham Glaze400g fresh cherries
½ cup brown sugar
2 tbsp lemon juice
1 tsp ground cinnamon
½ tsp allspice
Pinch sea salt flakes
To serve, for decoration A bunch of rosemary or thyme

Method

1. Preheat oven to 180°C and line baking tray with baking paper.
2. Place ham on the baking tray. Using a sharp knife, remove skin (rind) from the ham – see note above – and score the fat in a diamond pattern.
3. Allow the ham to stand for 15 minutes at room temperature, meanwhile pit the cherries.
4. Place ham in the oven and bake for 10 minutes while you prepare the glaze.
5. To make the glaze, place brown sugar in a medium saucepan set over medium heat and stir for a minute to warm through. Add pitted cherries, lemon juice, cinnamon, allspice and salt. Mix well and bring to a gentle simmer. Cook for 5 minutes. Remove cherries from the saucepan, leaving behind as much of the liquid as possible, set cherries aside.
6. Remove ham from the oven and baste with half of the glaze all over. Bake for a further 15 minutes before glazing again and baking for a final 15 minutes – the ham should turn golden and lightly caramelised.
7. Remove from oven. Wrap a clean napkin around the hock with a ribbon, adding fresh rosemary or thyme for a festive look. Transfer to a serving platter and serve with the reserved glazed cherries on the side.
8. Store any unused ham in a damp ham bag in the fridge for up to 5 days, re-moistening the bag as needed.
9. Leftover sliced ham can also be frozen. Keep the hock and rind to make pea and ham soup – these can be frozen and used later as well.