To make Kevin Dundon's whole glazed ham, soak a 15-pound ham in a bowl of water for one hour. Boil the ham in a large pot and let simmer for 2 1/2 hours. Let cool and remove the outer rind. Score the ham and push 12 cloves into the meat.
In a bowl, combine 50 grams brown sugar, 5 to 6 dessert spoons homemade marmalade and 4 tablespoons Irish whiskey. Spread the mixture over the ham and bake covered for two hours at 300 degrees F. Bake for another 20 minutes, uncovered at a higher temperature.
To make Dundon's amarena cherry tiramisu, combine 4 egg yolks and 110 grams caster sugar. Add 225 grams mascarpone cheese and fold in 200 milliliters whipped pouring cream. Combine 2 measures marsala wine and 1 double espresso. Dip 9 to 12 lady finger biscuits into the coffee mixture and place on a serving dish.
Layer 50 grams amarena cherries and half the cream on top. Repeat with 9 to 12 lady finger biscuits, 50 grams amarena cherries and the rest of the cream. Dust with 50 grams cocoa powder and refrigerate for two to three hours.Learn more about Cooking