MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chile & Cherry Glazed Ham
Categories: Pork, Vegetables, Fruits, Chilies
Yield: 8 Servings

3 kg Gammon joint; smoked or
- unsmoked
1/2 tb Whole black peppercorns
1/2 tb Whole white peppercorns
+=OR=+
1 tb Whole black peppercorns
1 lg Onion; peeled, in wedges
1 lg Carrot; in chunks
Few sprigs fresh Thyme
1 Rib celery; in chunks
Water
1/2 Jar of cherry jam
1 ts Chile flakes
1 Fresh chile; halved
6 Cloves (opt)

Pre heat your oven to 160oC/325oF

Place the meat in a roasting tray or a large pan that
you can fit in your oven.

Fill with water so it comes about half way up meat.

Place the onion, celery, carrot, thyme, peppercorns,
cloves and fresh chile around the meat.

Cover the pan with a lid or foil and bake for 90 mins
and cooked through (use a meat thermometer to check if
you have one)

Remove from the oven, keep it covered and leave to cool
for at least 30 mins.

Once the meat is cool enough to handle, remove most of
the skin, leaving a thin layer of fat on the top.

Carefully use a sharp knife to score fat in a diamond
pattern.

Turn the oven up to 200oC/392oF

Put the meat back into the oven and put the meat back
in for 30-40 mins until the fat starts to crisp up.

Carefully spread some cherry jam over the meat, sprinkle
with chile flakes and then place back in the oven.

Now this bit is where you need to use your judgement,
keep roasting the meat for 30-60 mins, basting and adding
more jam if necessary, until the jam is crisp and sticky
and the meat is cooked how you like it.

Remove from the oven, leave to cool lightly, then slice
and serve.

Serves eight

From: http://blog.chilliupnorth.co.uk

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