I hope you have enjoyed the recipes I have offered out of my personal collection and would like to wish you all a very Merry Christmas and a prosperous New Year. I do hope you get to spend it with loved ones and share this lovely baked ham and peaches with them.
1 free range ham, size to suit
2 oranges, optional
12-20 fresh cherries, optional
Ripe peaches, ½ per person
½ cup dark rum
1 cup apricot jam
¼ cup maple syrup
2 Tbsp chilli sauce
2 Tbsp oil
1 Tbsp honey
Method: Mix the ham marinade ingredients together and set aside.
Remove the outer skin from the ham by gently putting your fingers underneath to loosen it from the fat. Once removed, score the fat into a criss cross pattern or pattern of your choice. If using oranges and cherries, slice oranges and place over the top of the ham, then put a toothpick through the cherry and place a cherry into the middle of each orange slice. Coat all over with the marinade.
Cook ham to packet instructions, continually basting the marinade over it.
Prepare peaches by cutting in half and removing the pip. Place in a baking dish skin side down.
Mix the peach marinade together, brush on and leave until the ham is nearly ready then cook peaches for 30mins on 180°C.
When ham is cooked, remove from the oven to rest for 20mins. Wrap fresh garden herbs around the leg bone and tie with ribbon or string. Place on a ham stand if you have one then place the peaches around it. Serve with roast vegetables.
Note: Ingredients can be swapped to your taste, such as dark rum for brandy, cloves instead of cherries.