Curtis Stone's best-ever glazed ham

Create a mouth-watering Christmas main and try Curtis Stone’s best-ever glazed ham. With a sweet and sticky peach and rum glaze, lightly spiced with star anise and cardamom, it’s sure to wow the crowd.

A glazed ham served with peach and gravy

Makes

1 ham

Prep

30m

Note: + 20 mins resting time

Cooking

2h 45m

Ingredients

  • 1 Coles Half Leg Ham Bone In (about 4.5kg)
  • 2 carrots, peeled, cut into large chunks
  • 2 celery sticks, cut into large chunks
  • 1 brown onion, cut into large chunks
  • Caramelised peaches, to serve

Peach & Rum Glaze

  • 40g butter
  • 1 small brown onion, coarsely chopped
  • 2 ripe peaches, pitted, coarsely chopped
  • 2 whole star anise
  • 3/4 tsp ground cardamom
  • 3/4 cup (185ml) dark rum
  • 3/4 cup (185ml) white wine vinegar, divided
  • 1 cup (220g) brown sugar

Method

STEP 1

Preheat oven to 180°C (160°C fan-forced). Run a small sharp knife down the back of the ham. Using your fingers, gently separate skin from fat. Remove and discard skin. Run knife over fat to lightly score all over in a diamond pattern. Place ham in a baking dish with carrots, celery and onion. Cover ham with foil. Bake for 1 1/2 hours.

STEP 2

Brush some of the glaze over ham. Bake ham, basting with glaze every 15 mins, for 1 1/4 hours, until warmed through and evenly caramelised.

STEP 3

Set ham aside for 20 mins to rest. Strain any juices from the baking dish into a tall, narrow jug, discarding vegetables. Skim off and discard any fat that rises to the surface of the juices. Stir into the remaining glaze. Carve ham and serve with the glaze mixture and caramelised peaches.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.