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Slow Cooked Leg Ham and Apple with Cherry Relish

Try this slow cooked meal idea for a dish that will be sure to impress at your next dinner party.


  • 4-5kg KR Castlemaine Premium Ham Cooked on the Bone (1/2 leg)

  • About 20 cloves

  • 1 tablespoon olive oil

  • 1 x 355ml bottle apple cider

  • 2 cup (500ml) chicken stock

  • 12 eschalots, peeled

  • 3 garlic cloves, thinly sliced

  • 2 teaspoons fresh thyme leaves

  • 3 large pink lady apples, cored and cut into thick wedges

  • 4 small trimmed fennel bulbs, quartered

  • 1 x 700g jar morello cherries in syrup

  • ½ cup brown sugar

  • ½ cup port

  • 1 cinnamon stick

  • Finely grated rind and juice of 1 orange

  • 3 teaspoons of arrowroot

  • 1 tablespoon water

  • Cracked black pepper

  • Extra thyme leaves or microherbs to garnish


  • 1.

    Preheat oven to 150°C

  • 2.

    Run thumb underneath rind of ham to separate from fat. Peel and remove rind. Using a sharp knife, score fat in a diamond pattern.

  • 3.

    Press a clove into the centre of each diamond.

  • 4.

    Heat oil in a large, heavy-based baking pan over medium-high heat. Add ham, scored side down and cook for 2 minutes until lightly caramelized. Remove from heat and turn ham so that the scored side is up.

  • 5.

    Pour over cider and stock. Add eschalots, garlic and thyme. Season with salt and pepper. Cover with foil and bake for 1½ hours, basting with cider mixture every 20 minutes.

  • 6.

    In the meantime prepare the cherry jam. In a medium saucepan, combine cherries, cherry syrup, brown sugar, port, cinnamon stick, orange rind and juice. Simmer over a low heat, stirring occasionally for about 10 minutes. Stir arrowroot with 1 tablespoon of water until smooth. Add to cherry sauce, stirring constantly over heat for about 1 minute until sauce is lightly thickened. Season to taste with black pepper. Set sauce aside until required.

  • 7.

    Remove ham from oven, remove foil and add apple and fennel to the cider liquid. Return to oven and continue to bake for ½ hour or until apple and fennel are tender and caramelized. NB Protect ham with foil once it is golden brown.

  • 8.

    Transfer ham to a serving platter. Garnish with cooked eschalots, fennel and apples. Sprinkle with extra thyme or microherbs. Serve with warm Cherry and Port jam and mashed potatoes.

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