Ingredients
Method
1.To make cherry glaze, stir ingredients in a small saucepan, over medium heat, without boiling, until sugar dissolves. Bring to the boil. Using a slotted spoon, remove cherries; reserve. Reduce heat; simmer, uncovered, about 8 minutes or until mixture thickens slightly. Cool. Remove cardamom.
2.Preheat oven to 200°C (180°C fan-forced). Line a deep large baking dish with foil.
3.Using a sharp knife, cut through ham rind about 10cm (4 inches) from the shank end. Remove rind from ham by sliding your hand between the rind and the fat layer. Discard rind. Score fat diagonally at 2cm (¾-inch) intervals to form a diamond pattern.
4.Place ham on a wire rack in the baking dish. Wrap shank in foil. Bake ham about 15 minutes or until the fat has opened up.
5.Reduce oven to 160°C (140°C fan-forced). Brush mustard over ham then brush with glaze; scatter with cherries. Bake ham, uncovered, about 1½ hours, basting with remaining glaze every 30 minutes, or until browned. Add a little water to the dish if juices are drying out. Stand ham 10 minutes before slicing.
6.Meanwhile, strain pan juices into a jug; skim off the fat. Place pan juices into a small saucepan; bring to the boil.
7.Serve ham warm or cooled with juices.
The ham can be cooked in a covered barbecue, using in-direct heat, following the manufacturer’s instructions. Store leftover ham in a calico ham bag. Ham bags can be purchased from kitchenware stores, some butchers and major supermarkets.
Note
