Instructions: In a small saucepan, gently warm rum. Remove pan from heat, add cherries and set aside for 15 minutes.

Heat oil in a small skillet over medium heat, add shallots and cook until soft, about 5 minutes. Stir in soaked cherries and marmalade. Season with a pinch of salt and pepper. Refrigerate the rum/cherrry chutney until cold.

Split the biscuits or rolls and spread bottoms with mustard. Top with a slice of ham, a small spoonful of the chutney and the remaining biscuit top.

Ham biscuits with flair! Recipe courtesy Bacardi Rum.

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