Serves 15
Cooking time 2 hours 30 mins
- 4-5kg half ham leg
- Cloves, to decorate
- 2 rosemary sprigs
- 1 cup cranberry juice
- 1 cup apple juice
Glaze
- 2 250g jars cherry conserve
- 1/2 cup brown sugar
- 1 cup cranberry juice
- 1 lemon, juice and zest
- 1 cinnamon stick
Method
- Preheat the oven to 165°C (145°C fan-forced). Remove skin from ham, carefully leaving a layer of fat. Using a sharp paring knife, slice a diamond pattern into the fat, taking care not to slice too deep. Push a clove into the centre of each diamond. Place ham in a large roasting tray. Add rosemary and cranberry and apple juice.
- Mix together glaze ingredients and brush over ham. Cook for 1 hour 40 mins, brushing with glaze every 10-15 mins while cooking. Turn heat up to 200°C (180°C fan-forced) and cook for further 10 to 15 mins or until glaze is sticky and darkened. Remove ham from oven and allow to cool for 30 mins before slicing. Reserve pan juices for serving.