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Entrees
American
8-10 servings
15 minutes
2 hours
1 fully cooked bone-in ham (about 8–10 pounds)
2 cups Tasmanian cherries, pitted and halved
1/2 cup brown sugar
1/4 cup honey
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Preheat your oven to 325°F. Place the ham on a rack in a roasting pan and score the surface in a diamond pattern with a sharp knife.
In a medium saucepan, combine the Tasmanian cherries, brown sugar, honey, balsamic vinegar, Dijon mustard, lemon juice, cinnamon, and cloves. Cook over medium heat, stirring occasionally, until the cherries break down and the mixture thickens into a glaze, about 10–15 minutes. Use an immersion blender or mash the cherries for a smoother consistency, if desired.
Brush the ham generously with the cherry glaze, ensuring it seeps into the scored cuts. Reserve some glaze for basting later. Cover the ham loosely with aluminum foil.
Roast the ham in the preheated oven for about 1 1/2 to 2 hours, or until the internal temperature reaches 140°F (60°C). Baste the ham with additional glaze every 20–30 minutes to build layers of flavor and a glossy finish.
Remove the foil during the last 20 minutes of roasting to allow the glaze to caramelize and form a beautiful crust. Let the ham rest for 15–20 minutes before slicing.
Tasmanian Cherry Glazed Ham is perfect for holiday feasts or special occasions. Serve it alongside roasted vegetables, creamy mashed potatoes, or a vibrant green salad for a complete meal.
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