4 kg smoked picnic shoulder ham
½ cup cherry conserve
½ cup 100% pomegranate juice
¼ cup brown sugar
¼ cup caster sugar
½ tsp ground allspice
1 pomegranate, seeded
- Preheat oven to 180°C (160°C fan forced). Line a deep roasting pan with foil. Using a sharp knife, cut a zigzag pattern around the last 10cm of the ham shank. Run a knife under rind around edge of ham. Gently lift the rind off by running your fingers between the rind and the fat. Score the ham fat in a diamond pattern then transfer the ham to prepared dish. Bake for 30 min.
- Meanwhile, place the cherry conserve, pomegranate juice, sugars and allspice in a saucepan. Bring to the boil over medium heat, stirring continuously. Reduce heat to low and simmer for 10-15 min or until glaze has reduced by half. Set aside.
- Remove ham from oven and brush generously with glaze. Return ham to oven and bake for a further 45 min, basting with glaze every 10 min or until lightly golden. Remove, cover loosely with foil and rest for 20-30 min or longer if desired. Garnish top of ham with pomegranate seeds. Carve into slices and serve warm or cold. Accompany with side dishes.