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Home  >  Inspire & Create  >  Christmas  >  Curtis Stone's Best-ever Glazed Ham


RECIPE

Curtis Stone's Best-ever Glazed Ham

Prep

30 mins (+ 20 mins resting time)


Cooking

2h45m


Difficulty

Easy


Serves

1 ham

Curtis Stone's Best-ever Glazed Ham

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
  • Peach & Rum Glaze (see recipe p13)
  • 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
  • ¾ tsp ground cardamom
  • ¾ cup (185ml) dark rum
  • ¾ cup (185ml) white wine vinegar, divided
  • 1 cup (220g) brown sugar

Method

  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 onions. Cover ham with foil. Bake for 1½ hours.
  2. Meanwhile, to make the peach & rum glaze, in a medium saucepan over medium-high heat, melt butter. Add onion and cook, stirring often, for 4 mins. Add peaches, star anise and cardamom and cook, stirring occasionally, for 7 mins. Add rum and ½ cup (125ml) of the vinegar and cook for 5 mins or until reduced by one-quarter. Add sugar and cook, stirring, for 4 mins or until the sugar dissolves. Remove from heat and stir in remaining ¼ cup (60ml) vinegar. Set aside for 10 mins to develop the flavours.
  3. Remove star anise and discard. Carefully transfer glaze to a blender and blend until smooth.
  4. Brush ham all over with glaze. Bake ham, basting with glaze every 15 mins, for 1-1¼ hours or until ham is warmed through and evenly caramelised.
  5. Set ham aside for 20 mins to rest. Strain any juices from the baking dish into a tall, narrow jug. Skim off and discard any fat that rises to the surface. Stir into the remaining glaze. Carve ham and serve with the glaze mixture and caramelised peaches.