Peach and Mustard Glazed Ham
Lunch | British
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.
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 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.