Amaretto and cherry-glazed ham with pistachio and herb crust

1.For glaze, combine 180ml amaretto with remaining ingredients in a large, heavy-based saucepan; stir over high heat until sugar dissolves and mixture boils. Reduce heat to medium; simmer, stirring occasionally until reduced by half (25-30 minutes). Remove from heat and cool, then stir in the remaining amaretto.

2.Meanwhile, to make pistachio and herb crust, preheat oven to 180˚C. Line a large baking tray with baking paper. Heat butter in a large frying pan over medium heat. When butter begins to foam, add brioche crumbs, thyme and garlic; season to taste and toss until coated in butter (2-3 minutes). Spread crumb mixture evenly over prepared tray, then roast, stirring frequently or until golden brown (12-15 minutes). Cool, then stir in parsley, pistachios and lemon zest.

3.To prepare ham, starting from the end opposite the hock, remove skin, leaving fat in place. Cut around the hock to release the skin (reserve). Place ham on a wire rack in a large deep baking tray and brush all over with glaze. Bake, basting with glaze every 10-15 minutes, until heated through and caramelised (1½ hours). Remove from oven and stand for 15 minutes, then brush again with glaze. Scatter and press handfuls of pistachio and herb crust over ham.

4.To serve, place ham on a large platter with remaining glaze to the side.