1 8kg free-range ham, cured and smoked
1 litre cider or apple juice
500g demerara sugar
2 cups cherries, pitted, or Morello cherries, drained
2 tbsp English mustard
Preheat oven to 180ºC. Slice the skin off ham and score the fat finely across.
Combine cider and sugar in a pot; bring to the boil. Reduce until syrupy; stir in cherries and mustard. Allow to cool.
Smear cherry mixture over ham and bake for 40 minutes to 1 hour, depending on size, until caramelised.
Serve hot or at room temperature if transporting.
Watch our Food Director, Michelle McHugh, make the perfect Christmas ham below.