Glazed ham is a traditional Christmas food but the addition of caramelised summer peaches to this recipe from Women’s Weekly adds a fresh, modern twist. The savoury dish combines the rich, smoky flavour of ham with a sweet, glossy glaze made from sweet peach jam, fresh ginger, honey, brown sugar, Chinese cooking wine or dry sherry and rice wine vinegar. Perfect for large family gatherings, or special occasions, glazed ham offers a perfect balance of savoury and sweet that delights the palate. Its tender, juicy texture pairs beautifully with the caramelised outer crust, creating a mouth-watering experience. This roast ham is a timeless classic that never fails to impress guests and satisfy appetites.
For other glazed ham recipes, try this recipe that features pear and spices, this ginger and lime glazed ham or this spiced glazed ham. Check out our Christmas recipe collection for lots more Christmas food ideas.
Ingredients
Method
Place peppercorns, fennel seeds and chilli flakes in a mortar and pestle (or spice grinder) and lightly crush. Place in a medium saucepan with jam, ginger, honey, sugar, cooking wine and vinegar; bring to the boil. Reduce heat. Simmer for 5 minutes or until thickened. Remove from heat. Cool. Reserve ⅓ cup of the glaze.
Place oven shelf in the lowest position. Preheat oven to 180°C.
Using a small, sharp knife, cut the ham rind about 12cm from the shank end of the leg. Remove rind from ham by sliding your hand between the rind and the fat layer. (Rind can be used to cover the cut surface of the ham to keep it moist during storage.) Score the ham fat at 2cm intervals and cover the hock with foil.
Line a large oven tray or roasting pan with baking paper. Place ham on top and brush generously with the glaze. Roast ham, basting several times with glaze (picking up the caramelised glaze from around the ham) to build up a golden colour, for 1 hour or until the ham is golden brown all over.
Meanwhile, make the caramelised peaches: heat a non-stick frying pan over medium heat. Brush peach halves with oil; press cut sides into sugar. Cook, cut-side down, for 2 minutes or until caramelised.
Transfer ham to a platter and decorate with rosemary sprigs. Serve sliced ham with caramelised peaches.
Tip
Glaze can be made up to 1 week ahead.
This is an edited extract from ‘The Australian Women’s Weekly: The Christmas Collection’, published by Are Media, $45.
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