Peach and bourbon-glazed ham with fresh peach relish

AT A GLANCE

  • Serves 10 - 12 people

What's not to love about a bourbon-spiked fruity glaze for your Christmas ham? We've doubled the peach goodness by pairing it with a tangy peach relish and cooking the fruit only briefly to maintain its fresh flavour. Crusty sourdough bread, vintage cheddar and rocket make perfect companions, but this ham would also be delicious served with a creamy potato salad and barbecued corn.

  • 1 leg ham (about 7kg)
  • Sourdough bread, vintage cheddar, Dijon mustard and rocket, to serve
  •  
  • Peach and bourbon glaze
  • 2 peaches, diced
  • 100 gm brown sugar
  • Juice of ½ lemon
  • ¼ tsp ground cumin
  • ¼ tsp ground coriander
  • 80 ml (1/3 cup) bourbon
  • 2 tbsp red wine vinegar
  •  
  • Fresh peach relish
  • ½ onion, finely chopped
  • 1 garlic clove, finely chopped
  • 2 tbsp olive oil
  • 1 tsp yellow mustard seeds
  • 1 tsp coriander seeds
  • 6 peaches, diced
  • 1 tbsp red wine vinegar
  • Pinch of caster sugar
01   For relish, sauté onion and garlic in oil in a saucepan over medium-high heat until softened and translucent (4-5 minutes). Add seeds and stir until mustard seeds begin to pop, then add remaining ingredients, stir to combine and simmer, stirring occasionally, until peaches just begin to soften (2-3 minutes). Transfer to a bowl, cool, then cover and refrigerate for flavours to develop (2-3 hours). Relish will keep refrigerated in a sealed container for up to a week.
02   For glaze, simmer peaches, sugar and lemon juice in a saucepan, stirring occasionally, until jammy (2-3 minutes). Add remaining ingredients, season to taste, bring to the boil, then purée in a small food processor. Pass through a sieve, cover and refrigerate until required. Glaze can be made up to 3 days ahead.
03   Preheat oven to 180C. Peel back skin from ham, being careful not to tear the fat. Score around the shank with a sharp knife, then detach skin and reserve (use it to cover leftover ham in the fridge to keep it from drying out). Score the fat (but not the flesh) evenly with a small sharp knife in a cross-hatch pattern, maintaining an even depth all over. Place ham in a large roasting pan with 250ml water, brush with half the peach glaze and bake, basting occasionally with glaze, until sticky, golden brown and warmed through (1-1½ hours; add extra water to pan if pan juices begin to burn). Stand to cool for 30 minutes, then slice ham and serve with fresh peach relish, sourdough, vintage cheddar, mustard and rocket.

Topics:

RECIPE, BOURBON, CHRISTMAS, HAM, BOURBON, PEACHES, HAM

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

GERALDINE MUÑOZ

FEATURED IN

Dec 2016

Dec 2016

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