Directions

1. Preheat your oven to 165°C (325°F).
2. Add the pitted cherries, brown sugar, balsamic vinegar, ginger, Dijon mustard, cinnamon sticks, water, and salt to a saucepan.
3. Bring the mixture to a simmer and cook for 12–15 minutes, or until the cherries are soft and broken down.
4. Remove the cinnamon sticks, then blend the mixture with a stick blender or regular blender until smooth.
5. While blending, add the butter and continue blending until fully emulsified. Adjust seasoning with an extra pinch of salt if needed, and set the glaze aside.
6. Prepare the ham by removing the skin. Score a line through the skin, then use your fingers to gently peel it away from the fat layer, removing it in one piece.
7. Score the fat layer with a sharp knife in a diamond pattern or lines roughly 2cm (¾ inch) apart.
8. Place the ham on a lined baking tray. Generously pour one-third to half of the glaze over the ham, ensuring it is fully coated.
9. Roast the ham in the oven for 20–25 minutes. Begin basting every 5–10 minutes, continuing to roast for a total of 1½ hours.
10. Once glazed and caramelised, remove the ham from the oven and allow it to rest for 10 minutes.
11. Garnish with fresh cherries and, optionally, sprigs of rosemary or bay leaves.
12. Serve warm or cold. Store leftovers in the fridge for up to 4–5 days.