Curtis Stone’s peach and maple-glazed ham
This peach and maple-glazed ham is an impressive centrepiece for your festive table. It’s the perfect combination of sweet and salty.
8 with leftovers
Note: + 20 mins resting time
- 1 Coles Beechwood Smoked Australian Half Leg Ham Bone In (about 5kg)
- 1kg yellow peaches
- 3/4 cup (165g) caster sugar
- 1/4 cup (60ml) apple cider vinegar
- 6 thyme sprigs
- 1 lemon, zested, juiced
- 1 tsp thyme leaves
- 2 tbs maple syrup
- 1 tbs Coles Hot English Mustard
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. Use the knife to lightly score the fat horizontally at 1cm intervals. Place ham in a large roasting pan and pour enough hot water into the pan to just cover the base. Cover with foil and bake for 45 mins.
Meanwhile, bring a large saucepan of water to the boil. Using a small knife, score an X at the bottom of each peach. Add peaches to the pan and cook for 1 min or until skins begin to peel. Transfer peaches to a bowl of iced water to chill. Peel the peaches and cut into 1cm-thick slices.
Transfer peaches to a large saucepan. Add sugar, vinegar, thyme sprigs and 1 tsp sea salt flakes. Bring to a simmer over medium heat. Cook, stirring, until sugar dissolves. Reduce heat to low and cook, skimming foam from the surface as needed, for 15 mins, or until peaches are translucent and liquid reduces by half. Transfer to a heatproof bowl. Remove thyme sprigs and discard. Set aside to cool slightly. Reserve 2 cups of peach mixture in a small heatproof bowl for the peach jam. Stir in the lemon zest, 2 tbs lemon juice, thyme leaves and 1/4 tsp freshly ground black pepper.
For the peach and maple glaze, place the remaining peach mixture in a blender with the maple syrup, mustard and 2 tbs water. Blend until smooth.
Uncover the ham and brush all over with some of the glaze. Bake the ham, basting with the remaining glaze every 15 mins, for 1¾ hours or until the ham is heated through and caramelised. Set aside for 20 mins to rest.
Carve the ham and serve with the peach jam.
SERVE WITH: rosemary sprigs and thyme sprigs