Peach & Maple Glazed Christmas Ham | Cook with Curtis Stone | Coles

peach preserves

🥗Healthier: fruit spread

💰Cheaper: apricot preserves

Fruit spread reduces sugar content while maintaining flavor.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Honey provides similar sweetness at a lower cost.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is more affordable and can be used in a pinch.

fresh thyme

💰Cheaper: dried thyme

Dried thyme is a cost-effective alternative with a longer shelf life.

Preheat the oven to 180°C (160°C fan-forced).

Remove the skin from the ham, leaving the fat intact.

Score the fat in a diamond pattern, about 1 cm apart.

Place the ham in a baking dish and pour enough hot water to cover the base of the pan.

Cover the ham with aluminum foil and bake for 45 minutes.

Blanch peaches in boiling water for about 1 minute to remove skins, then cool in ice water.

Remove skins from peaches, slice into 1 cm thick slices, and remove the stone.

Add peaches to a pan with sugar, vinegar, thyme, and sea salt flakes; simmer for 10 minutes until the juice reduces by half.

Transfer the peach mixture to a heatproof bowl, setting aside 2 cups for later.

Blend the remaining peach jam with mustard and maple syrup until smooth.

After 45 minutes, remove the foil and brush the glaze generously over the ham.

Baste the ham every 15 minutes for an additional hour and 15 minutes.

Let the ham rest for 20 minutes before carving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens