Sweet peaches flavour turkey, ham, sweets and sal­ads

Taste - - Contents -

Bring per­fume and lus­cious tex­ture to turkey and ham with ripe sum­mer peaches

READY IN 2 hours 25 min­utes SERVES 10-12 GLUTEN FREE

What’s not to love about a bour­bon-spiked fruity glaze for your Christ­mas ham? We’ve dou­bled the peachy good­ness of this Christ­mas ham plat­ter by pair­ing it with a tangy peach rel­ish and cook­ing the fruit only briefly to main­tain its fresh flavour.

1 leg ham (about 7kg) 250ml wa­ter PEACH & BOUR­BON GLAZE 2 peaches, diced 100g brown sugar Juice ½ lemon ¼ tsp ground cumin ¼ tsp ground co­rian­der 1/3 cup bour­bon 2 Tbsp red wine vine­gar TO SERVE Fresh peach rel­ish (see recipe, right) Sour­dough bread (omit for gluten free) Vin­tage ched­dar Di­jon mus­tard* Rocket leaves

1 For the glaze, sim­mer peaches, sugar and lemon juice in a saucepan, stir­ring oc­ca­sion­ally, un­til jammy (2-3 min­utes). 2 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. 3 Pre­heat oven to 180°C. 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 cross­hatch pat­tern, main­tain­ing an even depth all over. 4 Place ham in a large roast­ing pan with wa­ter, and brush with half the peach glaze. Bake, bast­ing oc­ca­sion­ally with re­main­ing glaze, un­til sticky, golden brown and warmed through (1-1½ hours; add ex­tra wa­ter to pan if pan juices be­gin to burn). 5 Stand to cool for 30 min­utes, then slice ham and serve with fresh peach rel­ish, sour­dough bread, vin­tage ched­dar, mus­tard and rocket.

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