• 2 oranges
  • 1 lemon
  • 1 teapoon ginger
  • 1/2 teaspoon nutmeg
  • 1 cup dark brown sugar
  • 1 (16 ounce) can pitted black cherries
  • 1/2 cup Madeira
  • 6 pound fresh ham
  • Fresh parsley
  • Directions

    Preheat the oven to 325 degrees. Grate the rinds of the oranges and lemon and squeeze the juice. In a small saucepan combine the gratings, juice, ginger, nutmeg, brown sugar, the juice drained from the cherries and the Madeira. Simmer for 3 to 4 minutes, stirring frequently. Wipe the ham and score it into dip monds. Place on a rack in an open roasting pan. Pour over the syrup. Bake for 40 minutes per pound, basting every 20 minutes with the pan drippings. Fifteen minutes before the end of cooking, pour over the Calvados and baste every 5 minutes with the drippings. Transfer the ham to a platter and let stand 20 minutes. Spoon off the excess fat from the sauce and pour the pan juices into a small saucepan. Add the cherries and simmer 5 minutes. To serve, pour some of the sauce and cherries over the ham and surround it with a ring of parsley sprigs. Serve the rest of the sauce in a separate bowl.

    Serves 8

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