Cherry ON TOP


MAKES 34-36

Begin this recipe at least 5 hours ahead.

1 cup (250ml) thickened cream
500g dark (70%) chocolate, chopped
2 tbs kirsch (cherry brandy)
80g dried sour cherries, chopped
Good-quality Dutch cocoa, to dust

Place the cream and dark chocolate in a large heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water) and stir until melted and smooth. Add the cherry brandy and sour cherries, and stir until smooth and glossy. Cover with plastic wrap and chill for 5-6 hours or, if time permits, overnight until set. Working quickly, roll 1 tbs (approx 25g-30g per portion) of truffle mixture into balls and place on a lined tray. Return to the refrigerator for 30 minutes- 1 hour or until set. Dust in cocoa and place on the tray. Repeat with remaining truffles. Refrigerate until ready to serve.



3/4 cup (180ml) spiced rum
11/4 cup (400g) good-quality cherry jam
1kg frozen cherries, defrosted
700ml cherry juice (substitute cranberry)
2 cups (500g) brown sugar
Peel and juice of 2 oranges
11/2 tsp ground mixed spice
7kg whole leg ham, on the bone (substitute a whole boneless ham)

To make the glaze, place all ingredients, except ham, in a large heavy-based saucepan over medium

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