Peach and mustard glazed whole leg ham, slow-cooked and basted for hours until the glaze caramelises. My go-to Christmas centrepiece that feeds a crowd.
Category
Lunch
Servings
8-10
Prep time
30 minutes
Cook time
3 hours
Take your Christmas ham up a level. A slight tweak on my classic honey mustard glazed ham, we’re using peach instead. A whole leg ham glazed with a peach and mustard sauce that gets basted on low and slow for a couple of hours until it caramelises into something sticky, sweet and savoury. The peach gives the glaze a natural fruitiness that works really well with lime zest, Dijon and a touch of star anise for warmth.
The ham is pre-cooked so what you are really doing here is building the glaze and then applying it in layers over a long, low cook. Each coat of glaze reduces a little more and builds up depth on the surface of the ham. By the time it comes out you have a deeply caramelised crust that is hard to walk past without pulling a piece off. I use a smoker when I can, but the oven works just as well. Either way, the whole house smells like Christmas from the moment it goes in.
Ingredient Notes
Whole leg ham: Buy a pre-cooked, bone-in whole leg ham. Look for one with a thick, even layer of fat over the top. A half leg works as well but you will need less glaze and the cook time stays roughly the same. Get it from a good butcher if you can, especially around Christmas when quality varies a lot between retailers.
Peaches: Fresh peaches give the best flavour and texture when cooked down for the glaze. If fresh peaches are not in season or not available, tinned peaches in juice (not syrup) work well as a substitute. Drain them thoroughly before using. The peach provides the natural sweetness and body that makes this glaze cling to the ham rather than running off during the cook.
Dijon mustard and sherry vinegar: Dijon adds a mild, creamy heat and sharpness that cuts through the sweetness of the peach and brown sugar. The sherry vinegar does the same job from the acid side, brightening the glaze and stopping it from tasting flat or overly sweet. Don’t leave either out. If you can’t find sherry vinegar, red wine vinegar is the closest substitute.
Equipment
- Chopping board
- Chef’s knife
- Large saucepan
- Blender or stick blender
- Large roasting tray
- Basting brush
- Butcher’s string or twine
- Meat thermometer
- Large serving platter
- Smoker or oven
Ingredients
- 500g peaches, diced
- zest and juice of 2 limes
- 2 star anise
- 125ml (4.2 fl oz) water
- 145g (⅔ cup) brown sugar
- sea salt and white pepper, to season
- 2 tsp dijon mustard
- 15ml sherry vinegar
- 1 whole leg ham
Directions
Prep the glaze
Place the peaches, lime zest and juice, star anise and water in a large saucepan. Place over a medium heat and bring to a simmer.
- Cook, stirring occasionally, for 10 minutes, until peaches have softened and the liquid has reduced by half.
- Add the sugar and season with some salt and white pepper. Bring back to a simmer and cook for 25 minutes, stirring often, until thickened and sticky.
- Stir in the dijon and sherry vinegar, then cook for a few more minutes.
Remove the star anise and transfer to a blender to process until smooth.
Score the ham
Make a slit through the skin about 10cm from the top of the ham knuckle, then carefully peel the skin back and remove.
Mark out a criss cross pattern on top of the ham using a long piece of butcher's twine. Use a sharp knife to cut this pattern into the fat layer, making sure you don’t cut into the flesh underneath.
Smoke the ham
Preheat a smoker or oven to 140°C (285°F). Place the ham on a large roasting tray and cook for 30 minutes.
- Brush a thin layer of glaze over the ham, then cook for 15 minutes. Continue glazing every 15 minutes for approximately 2 - 2½ hours, until the glaze is caramelised and reaches an internal temperature of 50°C (122°F).
- Transfer the ham to a large platter and carve into thin slices to serve.
Recipe video
Recipe notes
Chef Tips
Rest the ham at room temperature before cooking
Take the ham out of the fridge at least an hour before it goes into the smoker or oven. Cold ham straight from the fridge is harder to peel the skin from and the outer fat can seize rather than render evenly during the cook. A room temperature ham peels cleanly, takes the glaze better and cooks more evenly throughout.
Score the fat cap, not the flesh
When cutting the criss cross pattern into the fat, use a sharp knife and a light hand. You want to score just through the fat layer without cutting into the flesh underneath. If you go too deep, the flesh can dry out and the glaze tends to pool in the cuts rather than sit on the surface and caramelise properly. Shallow, confident cuts are what you are after.
Storage
Store leftover ham on the bone, covered in a ham bag or a damp tea towel, in the fridge. It will keep well for up to a week this way. For longer storage, slice the meat from the bone and keep in an airtight container in the fridge for up to 5 days, or vacuum seal and freeze for up to 3 months.
FAQs
Can I make the glaze ahead of time? Yes. The glaze can be made several days in advance and stored in an airtight container in the fridge. Bring it back to room temperature before applying it to the ham, or warm it briefly so it spreads easily without tearing the surface of the fat.
Do I need a smoker? No. A smoker adds a subtle smokiness that is a nice bonus but not essential. A standard oven at 140°C fan forced works just as well. Just make sure you baste consistently every 15 minutes throughout the cook to build up the glaze properly.
Is the ham raw or pre-cooked? Pre-cooked. You are not cooking the ham from raw, you are warming it through and building up the caramelised glaze. The internal temperature of 50°C is the target for serving it warm without drying the meat out.
