Christmas Glazed Ham

INGREDIENTS
2kg cured pork leg, soaked overnight
625ml (2½ cups) water
625ml (2½ cups) apple cider vinegar
bouquet garni
1 onion
1 teaspoon black peppercorns
Cloves

Honey glaze
100g honey
2 tablespoons brown sugar
Juice and rind of 1 orange
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1 teaspoon Dijon mustard

Cherry Chutney
500g cherries, pitted
½ cup currants
1/3 cup brown sugar
1 tablespoon honey
¼ cup white vinegar or white wine vinegar
½ teaspoon ground cinnamon
1 Granny Smith apple, chopped

METHOD
Drain the cured pork leg, place it in a large saucepan, and cover with water, apple cider, bouquet garni, onion and peppercorns.
Bring to the boil and simmer for 1 1/4 hours.
Remove the pan from the heat and allow the meat to cool in the stock for 1 hour.
Remove the pork leg and reserve some of the stock.
Score criss-cross lines in the rind of the pork leg, and press cloves into the grooves.
Preheat the oven to 180°C.

Honey glaze:
Place all ingredients into a saucepan, and cook until amalgamated.
Place the pork leg into a roasting pan, and coat evenly with the glaze using a pastry brush.
Cook in the preheated oven for 20 minutes, basting with a little stock in regular intervals.
Serve hot or cold with cherry chutney.

Cherry Chutney (makes 3 cups):
Combine all ingredients in a large non-aluminum saucepan.
Stir over low heat without boiling until the sugar dissolves.
Bring to the boil and simmer, uncovered, stirring occasionally until thickened.
Pour into warm sterilized jars; seal when cold.
Keeps for 2 weeks in the fridge.

SERVINGS
8

COMMENTS
"Best ham ever!"

SOURCE
AWW website