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

Take your leg of ham to the next level with Curtis Stone’s best-ever glazed ham. With a sweet and sticky peach and rum glaze, lightly spiced with star anise and cardamom, it’s sure to wow the crowd. Full recipe https://www.coles.com.au/recipes-insp.... Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips ‪@coles‬. For more Curtis Stone recipes check out the full playlist    • Cook with Curtis Stone  .

Curtis Stone’s Best-Ever Glazed Ham
Makes 1 ham Prep 40 mins (+ 10 mins standing & 20 mins resting time) Cooking 3 hours 5 mins

1 Coles Half Leg Ham Bone In (about 4.5kg)
2 carrots, peeled, cut into large chunks
2 celery sticks, cut into large chunks
1 brown onion, cut into large chunks
Caramelised peaches, to serve

Peach & Rum Glaze
40g butter
1 small brown onion, coarsely chopped
2 ripe peaches, pitted, coarsely chopped
2 whole star anise
¾ tsp ground cardamom
¾ cup (185ml) dark rum
¾ cup (185ml) white wine vinegar, divided
1 cup (220g) brown sugar

1. To make the peach and rum glaze, in a medium saucepan over medium-high heat, melt butter. Add onion and cook, stirring often, for 4 mins. Add peaches, star anise and cardamom. Cook, stirring occasionally, for 7 mins. Add rum and ½ cup (125ml) of the vinegar. Cook for 5 mins or until reduced by one-quarter. Add sugar and cook, stirring, for 4 mins or until sugar dissolves. Remove from heat and stir in remaining ¼ cup (60ml) vinegar. Set aside for 10 mins to develop the flavours.

2. Remove star anise and discard. Carefully transfer glaze to a blender and blend until smooth.

3. Preheat oven to 180°C (160°C fan-forced). Run a small sharp knife down the back of the ham. Using your fingers, gently separate skin from fat. Remove and discard skin. Run knife over fat to lightly score all over in a diamond pattern. Place ham in a baking dish with carrots, celery and onion. Cover ham with foil. Bake for 1½ hours.

4. Brush some of the glaze over ham. Bake the ham, basting with glaze every 15 mins, for 1-1¼ hours, until warmed through and evenly caramelised.

5. Set the ham aside for 20 mins to rest. Strain any juices from the baking dish into a tall, narrow jug, discarding vegetables. Skim off and discard any fat that rises to the surface of the juices. Stir into the remaining glaze. Carve the ham and serve with the glaze mixture and caramelised peaches.

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