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.
Note: + 20 mins resting time
- 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
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.
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.
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.