Best-Ever Glazed Ham | Cook with Curtis Stone | Coles

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup is a natural sweetener with a unique flavor.

Dijon mustard

🥗Healthier: yellow mustard

💰Cheaper: spicy brown mustard

Yellow mustard is more widely available and less expensive.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: lemon juice

Lemon juice provides acidity and brightness.

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

Remove the skin from the ham, leaving the fat intact using a small, sharp knife.

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

Place the ham in a baking dish with carrots, celery, and onion for added flavor.

Cover the ham with two pieces of foil to create a good seal.

Bake the ham for about 1.5 hours to gently warm it.

In a saucepan over medium-high heat, melt some butter and add onions, cooking for about 4 minutes.

Add fresh peaches, star anise, and cardamom, cooking for about 7 minutes.

Pour in rum and white wine vinegar, bringing it to a boil and cooking for about 5 minutes until reduced by a quarter.

Stir in brown sugar and cook for about 4 minutes until dissolved.

Remove from heat and add a little more vinegar, stirring to keep freshness in the glaze.

Let the glaze sit for about 10 minutes to infuse the star anise flavor, then remove the star anise.

Blend the glaze until smooth.

After 1.5 hours, remove the ham from the oven and take off the foil.

Generously brush the ham with the glaze.

Return the ham to the oven, basting every 15 minutes for 1 to 1.25 hours.

Let the ham rest for about 20 minutes after removing it from the oven.

Pour off the juices from the baking dish, reserving the vegetables.

Stir the roasting juices into the remaining glaze to create a sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens