Here’s a mouth-watering alternative to the classic Christmas ham.

This take on the Aussie Christmas staple is bursting with festive flavours, and will have your whole family coming back for more.

Ingredients

• 1 x 7-8 kg ham leg, skin removed
• Fresh cherries, to serve
• Dijon mustard, to serve

Cherry, mustard and balsamic glaze

• ¾ cup cherry jam
• ¼ cup brown sugar
• ¼ cup Dijon mustard
• 1 tablespoon caramelised balsamic vinegar

Method

Step 1

Preheat oven to 180°C (160° fan-forced).

Step 2

Meanwhile, using a sharp knife, score the ham fat (not the flesh) crossways in 1/2 cm wide intervals.

Step 3

Wrap the ham hock in foil (this prevents it from burning). Place ham on a greased rack in a large baking dish lined with foil. For ease, use a large disposable foil roasting dish.

Step 4

To make the glaze, combine all ingredients in a medium saucepan. Bring to the boil, stirring, over medium-high heat. Reduce heat and simmer, stirring occasionally, for 8-10 minutes or until slightly thickened.

Step 5

Brush the ham fat two to three times to evenly coat with the glaze.

Step 6

Roast, for 1 hour, brushing with remaining glaze every 15 minutes, or until ham is golden and caramelised. Set aside to cool for 30 minutes.

Step 7

If the glaze thickens on standing, warm the glaze over low heat so it spreads easily over the ham.

Step 8

Slice and serve warm or cold with cherries and extra Dijon mustard.

Pop into Peter Augustus today to organise your Christmas ham, or order online.