Cherry-Glazed Baked Ham

1.In a large container, dissolve the kosher salt and brown sugar in cold water to create a brine. Submerge the ham in the brine, cover, and refrigerate overnight or for at least 12 hours.

2.Preheat your oven to 325°F (165°C). Remove the ham from the brine and rinse it thoroughly under cold water. Pat dry with paper towels.

3.Place the ham on a rack in a roasting pan. Score the surface of the ham in a diamond pattern, making shallow cuts about 1/4 inch deep.

4.In a saucepan, combine the cherry preserves, balsamic vinegar, Dijon mustard, honey, ground cinnamon, ground cloves, and black pepper. Bring to a simmer over medium heat, stirring occasionally, until the mixture is smooth and slightly thickened, about 10 minutes.

5.In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Whisk the slurry into the cherry glaze and continue to simmer until the glaze thickens, about 2-3 minutes. Remove from heat.

6.Brush the ham generously with the cherry glaze, ensuring it covers the entire surface. Reserve some glaze for basting and serving.

7.Cover the ham loosely with aluminum foil and bake in the preheated oven for 2 to 2.5 hours, or until the internal temperature reaches 140°F (60°C). Baste with additional glaze every 30 minutes.

8.Remove the foil during the last 30 minutes of baking to allow the glaze to caramelize and form a glossy coating.

9.Once cooked, remove the ham from the oven and let it rest for 15 minutes before carving.

10.Garnish the serving platter with fresh cherries and rosemary sprigs for a festive presentation. Serve with the remaining cherry glaze on the side.