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Curtis Stone's Best Ever Ham Glazes

Home  >  Inspire & Create  >  Christmas Mains  >  Curtis Stone's Best Ever Ham Glazes


Curtis Stone's Best Ever Ham Glazes


5-20 mins each
(including standing time)


10-30 mins each




Glaze for 1 ham


Sweet Chilli Glaze & Jam

  • 3 red capsicums, seeded, chopped
  • 1 jalapeño chilli, seeded if desired, coarsely chopped
  • 2 garlic cloves, chopped
  • 1½ cups (375ml) apple cider vinegar
  • 1½ cups (330g) caster sugar
  • ¼ cup (60ml) golden syrup
  • 1 tsp mustard powder (optional)

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

Brown Sugar & Mustard Glaze

  • ¾ cup (165g) brown sugar
  • ⅔ cup (160ml) apple cider vinegar
  • ⅔ cup (190g) wholegrain mustard
  • ¼ cup (70g) Dijon mustard
  • 1 tbs Worcestershire sauce


Sweet Chilli Glaze & Jam

  1. In a food processor, process capsicums, chilli, garlic and vinegar until very finely chopped. Transfer to a medium saucepan. Stir in the sugar and ¾ tsp sea salt flakes. Bring to the boil over medium-high heat. Reduce heat to low. Cook, stirring occasionally, for 25 mins.
  2. Strain 1 cup (250ml) liquid from the chilli mixture into a small bowl. Stir golden syrup and mustard powder, if using, into the liquid in the bowl. Use this for glazing ham.
  3. Bring the sweet chilli mixture in the saucepan back to a simmer and cook for 5 mins or until liquid is almost completely reduced. Transfer the sweet chilli jam to a serving bowl. Serve with glazed ham.

Peach & Rum Glaze

  1. 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. Cook, stirring occasionally, for 7 mins. Add rum and ½ cup (125ml) of the vinegar. Cook for 5 mins or until reduced by one-quarter. Add sugar and cook, stirring, for 4 mins or until sugar dissolves. Remove from heat and stir in remaining ¼ cup (60ml) vinegar. Set aside for 10 mins to develop the flavours.
  2. Remove star anise and discard. Carefully transfer glaze to a blender and blend until smooth.

Brown Sugar & Mustard Glaze

  1. In a medium saucepan, place the sugar, vinegar, combined mustard, Worcestershire sauce and ½ tsp salt. Bring to the boil over medium-high heat, whisking to dissolve sugar. Reduce heat to low and simmer for 5 mins or until reduced slightly. Remove from heat.