½ free-range cured & smoked Christmas ham
2 x 330ml crisp or granny smith apple cider
2 cups cherries (stones removed)
2 Tbsp wholegrain mustard
500 gm demerara sugar
Preheat a oven to 180 C.
Slice the skin of the ham and score the fat in a diamond pattern. Combine the cider and sugar in a pot and bring to the boil, reduce until syrupy (bubbles will increase in size and slow) stir in the cherries and mustard. Allow to cool.
Smear the mix over the ham and place it in the oven for 40 minutes – 1 hour depending on size, until caramelized.
Serve hot or at room temperature if transporting. Sumptuous!
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