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Bookmark Recipe

Cider Baked Ham with a Cherry Glaze

Cherry and plum jam work well in this glaze. If you are cooking a full ham just double the glaze quantities.

8 people
3 h 30 min
Nutrition per serving
  • kcal
    865kcal
  • protein
    47g
  • total fat
    43g
  • saturates
    9.3g
  • iron
    3mg
  • carbs
    72g

Ingredients

  • 2.5kg boneless ham, smoked or unsmoked 

    1 litre cider 

    2 bay leaves 

  • 100g cherry jam (or plum jam) 

    25g brown sugar 

    1 tablesp. honey 

    1 tablesp. port 

    Juice ½ lemon 

    2 tablesp Dijon mustard 

    1 teasp. cinnamon 

    ½ teasp. nutmeg 

Ham

  • 2.5kg boneless ham, smoked or unsmoked 

    1 litre cider 

    2 bay leaves 

Glaze

  • 100g cherry jam (or plum jam) 

    25g brown sugar 

    1 tablesp. honey 

    1 tablesp. port 

    Juice ½ lemon 

    2 tablesp Dijon mustard 

    1 teasp. cinnamon 

    ½ teasp. nutmeg 

Method

Copy Text

Preheat the oven to Gas Mark 6, 200C (400ᵒF). 

Place the ham in a roasting tin, skin side up and pour the cider around it.  Add the bay leaves. Cover tightly with a double layer of tin foil. Bake for 3 hours. After this time lift the ham onto a carving board and allow to cool for about 10 minutes. 

To make the glaze: Place all the glaze ingredients in a bowl and mix well. Set aside while you prepare the ham. 

When the ham is cool enough to handle, cut off any stings and, with a sharp knife, carefully remove the skin. Score the fat in a criss-cross pattern. This helps the glaze to stick to the ham and also looks good when finished cooking.  

Transfer the ham to a roasting tin lined with tin foil. Spoon half of the glaze mixture over the ham. Place in the oven and bake for 20 minutes until the glaze is golden brown. After the first ten minutes spoon over the rest of the glaze. Set aside to rest for about 10 minutes before carving. 

Transfer the ham to a large serving platter, carve and serve with the roast potato, vegetables and some mustard on the side. 

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Method

Copy Text

Preheat the oven to Gas Mark 6, 200C (400ᵒF). 

Place the ham in a roasting tin, skin side up and pour the cider around it.  Add the bay leaves. Cover tightly with a double layer of tin foil. Bake for 3 hours. After this time lift the ham onto a carving board and allow to cool for about 10 minutes. 

To make the glaze: Place all the glaze ingredients in a bowl and mix well. Set aside while you prepare the ham. 

When the ham is cool enough to handle, cut off any stings and, with a sharp knife, carefully remove the skin. Score the fat in a criss-cross pattern. This helps the glaze to stick to the ham and also looks good when finished cooking.  

Transfer the ham to a roasting tin lined with tin foil. Spoon half of the glaze mixture over the ham. Place in the oven and bake for 20 minutes until the glaze is golden brown. After the first ten minutes spoon over the rest of the glaze. Set aside to rest for about 10 minutes before carving. 

Transfer the ham to a large serving platter, carve and serve with the roast potato, vegetables and some mustard on the side.