Peach and Mustard Glazed Ham

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Peach and Mustard Glazed Ham

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.

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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

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

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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.

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.