Cider Baked Ham with a Cherry Glaze

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

To cook the ham: 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. 

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