Cherry Glazed Ham

7 kg cured ham, skin removed & fat lightly scored*

560g canned lychees

1/4 c dijon

345 g jar cherry jam

1 cinnamon stick

3 star anise

* Skinning the ham is best done at room temp. Lightly scoring the fat allows for the glaze to sink in a bit and become candy like.

Method

Preheat oven to 170ºc

Blend lychees, mustard and jam until smooth.

Bring them to a simmer over med heat with cinnamon and star anise until the glaze has thickened.

Using a sharp knife cut the skin around the knuckle like a cuff and begin to remove, very slowly, keep fat in tact. Score the fat lightly in any pattern you wish. 

Place the ham on a paper lined tray and bake for 10 minutes to open the fat. 

Brush heavily with half the glaze and bake for 30 minutes.

Remove from oven, apply remaining glaze, and bake for a further 30 minutes. Carve & serve once cool.