Christmas Ham with cloves and a mustard and cherry glaze


8 kilo ham, rind removed (you can reserve this to make crackling)
1 cup cherry jam
1/4 cup water
2 tablespoons seeded mustard
3cm piece of ginger, finely grated
2 star anise
30ml brandy or whisky
Salt to taste


Step 1 Make the cherry glaze first. Mix the cherry jam, water, mustard, ginger, star anise and brandy or whisky and bring to a simmer for 6-7 minutes. Season with salt.
Step 2 Score the ham in a diamond pattern and place cloves in the points. Brush with the cherry glaze and place on a rack over a tray of water. Bake the ham for 1 1/4 hours in a 150C oven basting twice. Then check the ham. The fat should start separating. If one side is looking darker cover the darker side with a very well oiled sheet of foil and cook at 100C for another 30-45 minutes. Adjust cooking times if you have a different sized ham.