Kirsch and honey-glazed ham with Christmas compote

We’ve packed Phil Vickery off to Austria and Switzerland to give us a taste of Christmas from one of the world’s most festive locations. This week, Phil reaches the Swiss Alps and enjoys some snow activities at the foot of the Matterhorn, before cooking a festive glazed ham in the comfort of his chalet.

Serves: 8-10 persons

Preparation time: 20 minutesCooking time:1 hour 30 minutes, approx

Ingredients

For the glazed ham:

4.5kg cooked, smoked ham200g brown sugar100ml honey100mls cider or apple vinegar The juice from a jar of cherries, reserve the cherries for the compote100ml kirschFreshly ground black pepper1 tangerine

For the Christmas compote:

2 small onions, chopped75g speck, diced (pancetta or bacon will also work)Skin of one tangerine, finely diced2 x 140g jars cranberry sauce1 jar cherries (see above)10 cloves1 cinnamon stickSplash of cider or apple vinegar100ml water

Method

• Take a sharp knife and score the rind of the ham all over

• For the glaze, mix together the brown sugar, honey, cider vinegar, cherry juice, kirsch season with pepper and whisk together to combine

• Pour over the ham and squeeze over the juice of one tangerines

• Place in the oven at 180c for an hour and 15-20 minutes basting the ham every 30 minutes - be very careful while doing this, the sugary glaze will get very hot!

• Saute the onion with the speck and soften for a couple of minutes. Add the finely chopped tangerine rind to the pan.

• Add the jars of cranberry sauce, cherries, cloves, cinnamon stick, vinegar and a little water. Season with salt and pepper and cook over a medium heat for roughly 20 minutes.

• Serve the Kirsch & honey glazed ham with the Christmas compote