Name: Gochujang-glazed ham with roast cherries
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 12-14
Ingredients: 1 leg ham, bone in (about 7kg; see note); 750 gm black cherries, pitted; 2 tbsp soy sauce; 2 tbsp extra-virgin olive oil; 2 garlic cloves, crushed; 10 gm ginger, finely grated; Gochujang glaze; 170 gm gochujang paste (see note); 225 gm cherry jam; 50 gm piece ginger, finely chopped; 6 garlic cloves, crushed; 2 tbsp soy sauce; 2 tbsp rice vinegar

Two hours in the oven and you have a glazed wow moment for the main event followed by cold ham for days. Here we lean further into summer, infusing the Christmas classic with the spicy-sweet kick of gochujang, a Korean red chilli paste. And cherries, of course.

Ingredients

1 leg ham, bone in (about 7kg; see note)

750 gm black cherries, pitted

2 tbsp soy sauce

2 tbsp extra-virgin olive oil

2 garlic cloves, crushed

10 gm ginger, finely grated

Gochujang glaze

170 gm gochujang paste (see note)

225 gm cherry jam

50 gm piece ginger, finely chopped

6 garlic cloves, crushed

2 tbsp soy sauce

2 tbsp rice vinegar

Method

Preheat oven to 180°C fan-forced. For gochujang glaze, combine ingredients in a saucepan, bring to the boil, then set aside.

Use a small sharp knife to cut around ham rind 10cm from top of shank. Run knife under rind around edge of ham. Run your thumb underneath rind and above fat to separate edges all the way around. Starting from widest edge, gently pull back rind to remove. Score fat in straight lines at 2cm intervals – do not cut deeply or the fat will spread apart during cooking.

Place ham on a rack in a large roasting pan with a cup of water, then brush with glaze. Bake ham, brushing with glaze frequently, and rotating pan, until deep golden (1½-2 hours).

Meanwhile, combine cherries, soy, oil, garlic and ginger in a bowl; season to taste. When ham has 40 minutes remaining, add cherries to roasting pan and cook until softened.

To serve, transfer ham to a serving platter. Spoon over roasted cherries.

For best results, opt for fresh Australian pork rather than ham made in Australia from frozen imported meat. Look for the distinctive Australian Pork logo or a green and gold kangaroo. Store leftover ham covered with reserved ham skin in the fridge.

Gochujang, fermented Korean chilli paste, is available from Asian grocers.
Note

Recipe by Clare Maguire Chef and Home Economist

Clare is a classically trained chef. After working in some of London’s best restaurants, including Ottolenghi, and with several years of private cheffing in Europe under her belt, she moved into recipe writing and developing. After making the move to sunnier Sydney a few years ago, she regularly contributes to various publications and has worked on over 15 cookbooks. She loves exploring food markets wherever she goes and still heads to Europe for a few months each summer to private chef. She is passionate about cooking with fresh, vibrant and sustainable ingredients and takes inspiration for recipes from her travels. Clare is always up for a pastry crawl to find the best viennoiserie going.

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Photography by Ben Dearnley Photographer

Ben Dearnley is a Sydney-based photographer who has been shooting since 1995, after completing a Bachelor of Arts in Communication Studies at Newcastle University. He was a photography assistant for three years before starting his own photography business focusing on food, still life and lifestyle. He has worked for a large number of local magazines and cookbook publishers, including Australian Gourmet Traveller, Donna Hay Magazine, Delicious, Coles, Australian Women’s Weekly Cookbooks, Murdoch Books, Pan Macmillan and others. He also shoots content for brands such as Sonoma Bakery, The Heart Foundation and Napoleon Perdis. When not in his studio, he enjoys swimming, walking his current Cavalier King Charles Spaniel Hazel, and tinkering in his shed.

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Styling by Vivien Walsh

Ingredients

Method

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