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Curtis Stone's Best-ever peach and rum ham glaze

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The recipe title speaks for itself... Best-ever peach and rum ham glaze is no lie! Try it for yourself to see how good it really is.

  • Serves10
  • Cook time3 hour 30 minutes
  • Prep time20 minutes, + 20 mins resting time
Curtis Stone's Best-ever peach and rum ham glaze

Ingredients

  • 4.5kg half leg ham (bone in)
  • 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 brown onion, coarsely chopped
  • 2 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

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Method

  1. Step 1

    To make the peach and rum glaze, melt the butter in a medium saucepan over medium-high heat. Add the onion and cook, stirring often, for 4 mins or until the onion begins to brown. Add the peaches, star anise and cardamom. Cooking, stirring occasionally, for 7 mins or until the fruit softens. Add the rum and 1/2 cup (125ml) of the vinegar. Cook for 5 mins or until mixture reduces by one-quarter. Add the sugar and cook, stirring, for 4 mins or until sugar dissolves. Remove from heat and stir in the remaining 1/4 cup (60ml) vinegar. Set aside for 10 mins to develop the flavours.
  2. Step 2

    Remove star anise and discard. Carefully transfer the glaze to a blender and blend until smooth.
  3. Step 3

    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 the skin from the fat. Remove and discard the skin. Run a small sharp knife over the fat to lightly score all over in a diamond pattern. Place the ham in a baking dish with the carrots, celery and onion. Cover the ham with foil. Bake for 11/2 hours.

  4. Step 4

    Brush some of the glaze over the ham. Bake the ham, basting with glaze every 15 mins, for 1-11/4 hours or until warmed through and evenly caramelised.

  5. Step 5

    Set the 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.

Curtis Stone's Best-ever peach and rum ham glaze

Curtis Stone's Best-ever peach and rum ham glaze
  • Serves10
  • Cook time3 hour 30 minutes
  • Prep time20 minutes, + 20 mins resting time
Ingredients
  • 4.5kg half leg ham (bone in)
  • 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 brown onion, coarsely chopped
  • 2 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
    Description

    The recipe title speaks for itself... Best-ever peach and rum ham glaze is no lie! Try it for yourself to see how good it really is.

    Method
    1. Step 1

      To make the peach and rum glaze, melt the butter in a medium saucepan over medium-high heat. Add the onion and cook, stirring often, for 4 mins or until the onion begins to brown. Add the peaches, star anise and cardamom. Cooking, stirring occasionally, for 7 mins or until the fruit softens. Add the rum and 1/2 cup (125ml) of the vinegar. Cook for 5 mins or until mixture reduces by one-quarter. Add the sugar and cook, stirring, for 4 mins or until sugar dissolves. Remove from heat and stir in the remaining 1/4 cup (60ml) vinegar. Set aside for 10 mins to develop the flavours.
    2. Step 2

      Remove star anise and discard. Carefully transfer the glaze to a blender and blend until smooth.
    3. Step 3

      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 the skin from the fat. Remove and discard the skin. Run a small sharp knife over the fat to lightly score all over in a diamond pattern. Place the ham in a baking dish with the carrots, celery and onion. Cover the ham with foil. Bake for 11/2 hours.

    4. Step 4

      Brush some of the glaze over the ham. Bake the ham, basting with glaze every 15 mins, for 1-11/4 hours or until warmed through and evenly caramelised.

    5. Step 5

      Set the 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.