Enjoy this Glazed ham recipe throughout the festive season. Combining rum, peach and spices, it’s bursting with rich flavour and makes for a stunning centrepiece on your celebration table.
- Makes1
- Cook time3 hour 5 minutes
- Prep time40 minutes, + 20 mins resting time
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
- Caramelised peaches, to serve
Peach and 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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the peach and rum glaze, melt butter in a medium saucepan over medium-high heat. Add onion and cook, stirring often, for 4 mins. Add peaches, star anise and cardamom. Cook, stirring occasionally, for 7 mins. Add rum and 1/2 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 1/4 cup (60ml) vinegar. Set aside for 10 mins to develop the flavours.
Step 2
Remove star anise and discard. Carefully transfer glaze to a blender and blend until smooth.
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 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 1½ hours.Step 4
Brush some of the glaze over ham. Bake ham, basting with glaze every 15 mins, for 1-1¼ hours, until warmed through and evenly caramelised.Step 5
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.
