This year for Christmas, I'm making a peach and mustard glaze for the ham. The peach gives the glaze a natural sweetness that pairs well with lime, Dijon, and just a touch of spice from star anise. It’s simple to prep, easy to carve, and makes a great centrepiece that feeds a crowd.
Category
Lunch
Servings
8-10
Prep time
30 minutes
Cook time
3 hours 15 minutes
This year for Christmas, I'm making a peach and mustard glaze for the ham. The peach gives the glaze a natural sweetness that pairs well with lime, Dijon, and just a touch of spice from star anise. It’s simple to prep, easy to carve, and makes a great centrepiece that feeds a crowd.
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.
- Transfer to a blender and 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 notes
Cook support
Take your ham out of the fridge and leave at room temperature for at least 1 hour. This will help with removing the skin when it isn’t too cold to peel back.
The ham is precooked before being smoked, so the final internal temperature listed is purely for serving warm.
This recipe can be adapted for a half leg of ham by simply reducing the glaze quantity, but the cooking times will remain the same.
Substitutions
If you can’t find fresh limes at this time of year then substitute with 1 lemon.
Storage
Store the leftover ham on the bone, covered and refrigerated, or you could store in a “ham bag”. You could also slice large chunks off the bone and store them in an airtight container or vacuum sealer for longer storage.
Serving ideas
Serve this ham as your centrepiece for Christmas dinner with all of your favourite festive sides.
FAQs
Can I make this dish ahead of time? The glaze can be made several days ahead of time and refrigerated until ready to use.
Is the ham raw or pre-cooked? This recipe uses a pre-cooked ham. You're just glazing and warming it through, not cooking it from raw.
Do I need a smoker?No. A smoker adds extra depth, but you can absolutely do this in a standard oven. Just make sure to baste regularly.
How do I know when it’s ready?You're aiming for a deep caramelised glaze and an internal temp of around 50°C, that’s warm enough to serve without drying it out.
Can I use a half leg of ham instead? Yes, just reduce the glaze quantity. The cooking time stays roughly the same.
