Name: Analiese Gregory’s whiskey-glazed ham with preserved cherries
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 10 - 12
Ingredients: 1 leg ham, bone in (5kg-6kg); 1½ tbsp wholegrain mustard; 100 gm brown sugar; 80 cloves (about 1 packet); Preserved cherries; 1 kg pitted black cherries; 150 gm caster sugar; 130 ml sherry vinegar; 3 golden shallots, finely chopped; 20 gm ginger, peeled and finely chopped; 3 gm (1 tsp) mixed spice; Whiskey glaze; 200 gm maraschino cherries and syrup, stalks removed; 200 gm black cherry jam, or sour cherry jam; 200 ml cherry juice; 200 ml homemade pork stock, or good chicken stock; 100 ml Bourbon; 100 gm brown sugar

Analiese Gregory’s whiskey-glazed ham with preserved cherries

A lick of whiskey goes a long way.

Serves 10 - 12

Prep

20M

Cook

Total

2H 20M

“I have a multicultural family – we’re Dutch, Chinese and Welsh – so Christmas is a bit of a blend of things from all three cultures,” says Analiese Gregory. “One stalwart of the table, though, is ham. Normally I’m a fan of the mustard, brown sugar and pineapple tradition, but I associate cherries with Christmas in Australia – it’s smack bang in the middle of cherry season. Also, recently I’ve become obsessed with good maraschino cherries, and their dark glossiness and slightly bitter almond flavour. This ham reminds me of cherries and cocktails and spice. Talking about it has made me want a Manhattan. Enjoy.”

Ingredients

1 leg ham, bone in (5kg-6kg)

1½ tbsp wholegrain mustard

100 gm brown sugar

80 cloves (about 1 packet)

Preserved cherries

1 kg pitted black cherries

150 gm caster sugar

130 ml sherry vinegar

3 golden shallots, finely chopped

20 gm ginger, peeled and finely chopped

3 gm (1 tsp) mixed spice

Whiskey glaze

200 gm maraschino cherries and syrup, stalks removed

200 gm black cherry jam, or sour cherry jam

200 ml cherry juice

200 ml homemade pork stock, or good chicken stock

100 ml Bourbon

100 gm brown sugar

Method

Main

1.For preserved cherries, simmer ingredients in a saucepan over low heat until cherries start to break down and have a jam-like consistency (1-1¼ hours). Season lightly with salt and pepper and set aside to cool.

2.For whiskey glaze, blend or finely chop the cherries and combine with remaining ingredients in a saucepan and simmer over high heat until thickened and glossy (10-15 minutes).

3.Preheat oven to 180C. Gently peel back the ham skin from leg to shank, being careful not to tear the fat. Score the skin around shank with a sharp knife, then remove skin. Score fat 5mm deep to create a diamond pattern. Rub ham all over with mustard, then brown sugar and stud the centre of each diamond with a clove. Place ham in a roasting pan with 80ml water in the base to prevent burning and roast for 30 minutes. Reduce oven to 160C and keep baking, basting ham every 15 minutes with whiskey glaze, until dark and glossy (about 2 hours; if the tray dries out, add a little more water so the sugars don’t burn).

4.Serve the ham with the cherry preserve.

Analiese Gregory

Styling by Lisa Featherby