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Orange-glazed ham with pickled cherries

Name: Orange-glazed ham with pickled cherries
Ingredients: 1 Ham on the bone, large (Main); ½ cup Orange marmalade (Main); 25 g Dried whole cloves; 1 cup Soft brown sugar; 2 tsp Dijon mustard; ¼ cup Cider, or apple cider vinegar; 400 g Fresh cherries, pitted (Main); 2 Shallots, very finely sliced; ¾ cup Red wine vinegar; ¼ cup Water; ¾ cup Raw sugar; 1 Bay leaf; 1 Tbsp Flaky sea salt; 1 piece Orange peel; 2 pinches freshly ground black pepper

Kathy Paterson

Food writer and stylist.

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A simple glaze that colours nicely. This way of scoring the fat and studding with cloves is used by Australian chef and food writer Karen Martini, and I love it. It’s an interesting change from the traditional diamond pattern.

1	Ham on the bone, large (Main)
½ cup	Orange marmalade (Main)
25 g	Dried whole cloves
1 cup	Soft brown sugar
2 tsp	Dijon mustard
¼ cup	Cider, or apple cider vinegar

400 g	Fresh cherries, pitted (Main)
2	Shallots, very finely sliced
¾ cup	Red wine vinegar
¼ cup	Water
¾ cup	Raw sugar
1	Bay leaf
1 Tbsp	Flaky sea salt
1 piece	Orange peel
2 pinches	freshly ground black pepper

Heat the oven to 160C. Line the base and sides of a large roasting dish with foil or baking paper.
To remove the skin from the ham, carefully cut around the skin at the shank end, leaving about 6cm on the bone. Slide your fingers under the skin to loosen it, leaving a good coating of fat. Make long vertical cuts at close intervals. Stud with cloves in straight lines across the ham fat.
Place ham in the prepared dish and wrap the exposed shank bone with a piece of baking paper and tie to secure with kitchen string.
Place the marmalade, sugar, mustard and cider or vinegar in a small saucepan and stir over medium heat until the sugar dissolves and the marmalade melts. Simmer until the glaze has thickened slightly. If the glaze is not caramelising, turn on the grill, but keep a watchful eye out.
Brush or spoon half the glaze over the ham. Place in the oven and bake. For hot ham, you'll need 15-20 minutes per kilo. For a cold-glazed ham, cook it at 180C for 30-45 minutes, or until caramelised on top. Baste with remaining glaze during baking.
Serve hot or cold with pickled cherries on the side.
To make the pickled cherries, place all ingredients except the cherries in a stainless steel saucepan and set over a low heat. Cook gently until the sugar dissolves, then bring to a good simmer. Add the cherries and cook for about five minutes, until slightly syrupy. Remove from the heat and transfer to a bowl to chill. Once cold, cover and keep in the fridge. Best left to infuse for 24 hours before serving.