A modern twist on a festive classic - this glaze combines the sweetness of summer peaches with the gentle heat of ginger and a hint of spice from star anise. It’s sticky, glossy, and beautifully aromatic, the kind of showstopper that brings everyone to the table.
Peach and Ginger Ham Glaze
Ingredients
- 1 fresh Peach cooked to puree
- 1 jar ginger marmalade
- 1 tbsp fresh ginger, grated
- 3 tbsp Dijon mustard
- 2 cups brown sugar, plus extra for packing on after applying glaze
- Star anise instead of cloves to stud
Method
1. Mix together peach puree, ginger marmalade, fresh ginger, dijon mustard and 1 cup of the sugar.
2. Cut back skin of the ham to leave a thin layer of fat. Score into diamonds.
3. Brush glaze thickly all over, then pack handfuls of the extra cup of brown sugar over the top and stud star anise in between the diamonds.
4. Cook at 180 degrees, scooping up glaze after 1hr and glazing the ham evenly.
5. Cook for a further 40 minutes, taking care not to burn the glaze.
6. Serve at room temperature.
Photography by Martina Gemmola
Food styling by Karina Duncan
