Sticky peach & pepper glazed ham

SERVES 20 PREP + COOK TIME 1 HOUR 40 MINUTES

1 Place peppercorns, fennel seeds and chilli flakes in a mortar and pestle (or spice grinder); lightly crush. Place in a medium saucepan with jam, ginger, honey, sugar, shao hsing and vinegar; bring to the boil. Reduce heat; simmer for 5 minutes or until thickened. Remove from heat. Cool. Reserve 1/3 cup of glaze.

2 Place oven shelf in the lowest position. Preheat oven to 180°C (160°C fan-forced).

3 Using a small, sharp knife, cut ham rind about 12cm from shank end of leg. Remove rind from ham by sliding your hand between rind and fat layer. (Use rind to cover cut surface of ham to keep it moist during storage.) Score ham fat at 2cm intervals and cover hock with foil.

4 Line a large oven tray or roasting pan with baking paper. Place ham on top; brush generously with glaze. Roast ham, basting several times with glaze (picking up the caramelised glaze from around the ham) to build up a golden colour, for 1 hour or until the ham is golden brown all over.

5 CARAMELISED PEACHES Heat a non-stick frying pan over medium heat. Brush peach halves with oil; press cut sides into sugar. Cook, cut-side down, for 2 minutes or until caramelised. 6 Transfer ham to a platter and decorate with rosemary sprigs. Serve sliced ham with caramelised peaches.

Leftover ham suitable to freeze. 1 teaspoon Sichuan peppercorns 1 tablespoon medley peppercorns 1 teaspoon fennel seeds 2 teaspoons dried chilli flakes 1⅓ cups (430g) peach jam 1 tablespoon grated ginger ⅓ cup (115g) honey

½ cup (110g) firmly packed brown sugar

1/4 cup (60ml) shao hsing cooking wine or dry sherry 2 tablespoons rice wine vinegar 8kg whole ham leg

3 long sprigs rosemary CARAMELISED PEACHES 6 yellow peaches (900g), halved, stones removed 2 tablespoons extra virgin olive oil

1/4 cup (55g) firmly packed light brown sugar

1 Using a small, sharp knife, cut ham rind abut 12cm from shank end of leg. Remove rind by sliding your hand between rind and fat layer (use rind to cover cut surface of ham to keep it moist during storage).

2 Score fat at 2cm intervals, using a piece of ribbon as a guide. Place ribbon widthways across ham; run knife close to edge without running too deep. Line ribbon up along cut; continue along length of ham.

3 Heat a non-stick frying pan over medium heat. Brush peach halves with oil and press cut sides into sugar. Cook, cut-side down, for 2 minutes or until peaches are caramelised.