Whole ham – about 6kg
360g cherry preserve
2 tablespoons soy sauce
Pinch ground coriander
1 tablespoon mustard powder
cloves, to stud
Pre-heat oven to 180’C.
Place the ham in a baking tray and roast for about 25 minutes per kg, or until the meat reaches an internal temperature of 60°C.
About 30 minutes before the ham is due to be ready, remove from the oven. Remove rind and trim fat until on a thin layer remains.
In a bowl, combine the cherry preserve, soy sauce, coriander and mustard powder. Pat this mixture firmly all over the ham then stud with cloves.
Return the meat to the oven and cook for a further 30 minutes. Allow to rest, lightly covered, for 15 minutes before carving and serving.