Name: Curtis Stone's best-ever glazed ham recipe
Prep time: 40 min
Cook time: 185 min
Total time: 225 min
Yield: 1
Ingredients: 1 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; 40g butter; 1 small brown onion, coarsely chopped; 2 ripe peaches, pitted, coarsely chopped; 2 whole star anise; 3/4 tsp ground cardamom; 185ml rum; 185ml white wine vinegar; 220g brown sugar

Curtis Stone's best-ever glazed ham recipe

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Prep Time:
40 minutes

Cook Time:
185 minutes

Total Time:
225 minutes

Impress your loved ones this Christmas with Curtis Stone's mouth-watering peach and rum glazed ham, paired perfectly with caramelized peaches.

Ingredients:

1 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
40g butter
1 small brown onion, coarsely chopped
2 ripe peaches, pitted, coarsely chopped
2 whole star anise
3/4 tsp ground cardamom
185ml rum
185ml white wine vinegar
220g brown sugar

Instructions:

To prepare the peach and rum glaze, melt butter in a saucepan over medium-high heat. Sauté onion for 4 minutes, then add peaches, star anise, and cardamom. Cook for 7 minutes, pour in the rum and 1/2 cup (125ml) vinegar. Reduce by one-quarter for about 5 minutes. Stir in sugar and cook until dissolved, around 4 minutes. Remove from heat, mix in remaining 1/4 cup (60ml) vinegar, and let it sit for 10 minutes to enhance flavors.
Take out the star anise and discard it. Transfer the glaze to a blender and blend until smooth.
Preheat the oven to 180°C (160°C fan-forced). Score the fat on the ham in a diamond pattern after removing and discarding the skin. Place the ham in a baking dish with carrots, celery, and onion, then cover with foil. Bake for 1 1/2 hours.
Coat the ham with a generous amount of the glaze. Bake the ham, brushing with glaze every 15 minutes, for 1-1 1/4 hours, until it is heated through and beautifully caramelized.
Let the ham rest for 20 minutes. Remove any juices from the baking dish into a tall narrow jug, discard the vegetables. Remove any fat that rises to the top of the juices, then stir into the glaze. Carve the ham and serve with the glaze and caramelized peaches.

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