Sweet peaches flavour turkey, ham, sweets and salads
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.