Bourbon And Peach Christmas Ham Glaze Recipe

Preheat your oven to 160 °C / 320 °F

To prepare the glaze

Heat a medium sized saucepan on a medium heat. Add the peaches, brown sugar and lemon juice, reduce this down to a jam like consistency.

Add the cumin, coriander, honey bourbon and vinegar, bring to a boil and then remove from the heat. Blend in a small food processor until smooth. Set aside until you are ready to glaze the ham.

Prepare the ham

Take the ham leg and carefully remove the skin layer, by sliding your knife under the skin, do this in sections making sure you don't cut into the meat or remove too much of the fat layer.

Score a crisscross pattern in the fat layer of the ham about 5mm deep making sure not to cut into the meat layer and keeping a 3cm space between each slice.

Place the ham onto a large oven dish and add a cup of water to the bottom of the tray.

Generously brush the glaze over the ham and into the scored slices, keeping some back for extra basting.

Cook the ham

Place the ham into the pre heated oven on a lower rack and baste every 30 minutes, cook for 50 minutes. (See note 3 regarding cooking times)

Remove from the oven and cover to rest for at least 60 minutes. While resting continue basting by spooning the juices from the dish over the ham.

Serve and enjoy!