8kg whole bone-in double smoked ham
Bay leaf sprigs, to decorate shank
Small rosemary sprigs, to garnish, plus extra to decorate shank
8 fresh cherries, pitted and halved, plus extra to garnish
Cornichons, to serve
Dijon mustard, to serve
Cherry, spiced rum and rosemary glaze
370g jar cherry conserve
80ml spiced rum
¼ cup brown sugar
1 Tbsp small rosemary leaves
1 Tbsp Dijon mustard
Put ham on a chopping board, skin side up. Using a small sharp knife, cut around ham shank, through rind, 10cm from the end of the shank bone.
To remove rind from ham, starting at opposite end to shank bone, insert your fingertips between rind and fat. Run fingers from side to side, separating rind from fat, taking care not to tear rind or fat. Discard rind.
Score fat lengthways, in parallel lines 1-1.5cm apart.
Cover shank with foil to prevent it burning
Put one shelf in lowest position of oven; remove all other shelves. Preheat oven to 180 degrees C fan-forced (200 degrees C conventional). Line a large roasting pan with a sheet of baking paper, top with a wire rack, then transfer ham to pan on top of rack, decorative side up. Pour water into pan.
To make the glaze, combine all ingredients in a small saucepan. Cook over medium heat, stirring until sugar dissolves and mixture comes to the boil. Reduce heat to medium and simmer for about 5 minutes, stirring until mixture has reduced slightly.
Brush a little glaze over ham until fat is completely covered. Bake for 1 hour, basting with remaining glaze every 20 minutes, until light golden.
Wrap shank with cloth (try calico), arrange bay leaves and extra rosemary, then tie with ribbon. Transfer ham to a large wide ham stand, and top with halved cherries.
Garnish top of ham with small rosemary sprigs and arrange extra cherries around base. Serve with cornichons and mustard on the side.
HOW TO CUT HAM
Use a carving knife and fork to slice and remove a thin wedge from the shank end of the ham. Then begin making vertical cuts down to the bone, to create 5mm-1cm thick slices.