We simmer down cherries, roasted cinnamon, pineapple juice and sugar down until thick and syrupy. The colour from the cherries bleeds into the glaze, giving your ham a distinctive ruby colour when glazing. The sweetness and sourness of the cherries balance out the saltiness in your ham. 
Cherries in syrup (cherries, water, sugar), cinnamon, pineapple juice and brown sugar.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 SMALL (200ml TUB)
ENERGY2012.7kj
PROTEIN1.6g
FAT TOTAL0.5g
- SATURATED0.1g
CARBS111.9g
- SUGARS110g
SODIUM24.9mg
Small:
200ml of glaze

One of our favourite Christmas traditions is a hot, glazed ham on Christmas Eve with lashings of French braised peas - the combination is out of this world. And a cold glazed ham is a fine centrepiece on the Christmas table and goes with everything. For something different try glazing the duck confit with this. 

 

 

Fresh product. Suitable for freezing. 

For something that looks so impressive, it’s actually pretty easy to glaze a ham – especially if you have a willing helper.

Cut along around the bottom of the leg in a neat line and following from the bottom to the top, slide a long sharp knife between the skin and the fat, taking care to slice off only the skin and not the fat. Keep going around the top of the ham and down the other side and you should have a neat skin that lifts off easily. Remove skin and using the same knife, run across the ham in parallel lines about 3 cm apart, not too deeply, and then turn the ham 45°C and do the same again, creating a diamond pattern.

Turn the oven on to 160°C. Pour glaze into a small saucepan. Paint half the glaze over the ham and bake in the oven for about an hour, turning up the heat towards the end if you want a deeper colour. Baste every 15-20 minutes, pouring off the juices into the saucepan each time you glaze and reusing.