Apricot-cherry-glazed manuka-smoked ham

Peter (front, center), excelling in his culinary career, with
colleagues new potatoes (back, left) and salad (back, right).

After the recent controversy surrounding the murder of De Ceased, Peter and Paul quit their jobs at the Fiveacres Stytion, and went on to pursue a culinary career (with a little help and encouragement from Mr Farmer). They were a wild success, particularly at Christmas dinner:

Mr Farmer's Apricot-Cherry-Glazed Manuka-Smoked Ham

For the manuka-smoked ham:
1 leg pork
8 t pink salt (Colorquik or Prague Powder #1)
4 L boiling water
3/4 C non-iodized salt (or 1 1/2 C kosher salt)
2 C brown sugar

Dissolve sugar, salt and pink salt in boiling water, then set aside to cool. Once the brine has cooled completely, put your pork leg(s) in. Leave to brine in the fridge 1 day per 300 g.

Remove from the brine, and cold smoke over manuka wood chips.

Or, visit your local supermarket or butcher for a pre-prepared leg of ham, bone-in.

For the apricot-cherry glaze
150 g apricot jam
2 T cherry brandy
2 T whisky
1 T wholegrain mustard

Combine all ingredients over a low heat, and stir until mixed.

For the finished ham
Cut around the shank of the ham, then gently push the skin of the ham away from the fat layer. Lightly criss-cross the skin. Spread glaze over the layer of fat, and over the skin. Bake at 175°C for 1 hour, basting every ten minutes. Drain the glaze from the ham after cooking and use as a sauce - either as it comes, or strained and thickened with a little cornflour.

Pig out on your ham warm or cold.