Peach & Pimm’s Glazed Ham
Elevate your entertaining game with this Peach & Pimm’s Glazed Ham! The sweetness of peaches and the spicy touch of Pimm’s create a mouthwatering glaze that beautifully complements the savoury ham. It’s the perfect dish for special occasions or when you want to treat your guests to something unforgettable!
What You Need
- 1 Three Aussie Farmers Semi Boneless Shoulder Ham
- 6 yellow peaches, peeled, halved and pitted
- 350ml water
- 400ml Pimm’s
- 2 Tbsp. caster sugar
- ½ cup brown sugar
- 2 cinnamon sticks
- 1 tsp. ground ginger
How To Make It
- Roughly chop the peaches and place them in a pot along with the water, Pimm’s, caster sugar, brown sugar, cinnamon sticks, and ginger. Heat over med-high, stirring occasionally for about 5 mins until the sugar dissolves.
- Bring to a boil, then reduce the heat to low-med and simmer for 35-40 mins, stirring occasionally, until the peaches are soft and the glaze thickens slightly. Remove from heat, discard the cinnamon sticks, and let cool.
- Pre-heat your fan forced oven to 180°C. Cut through the rind about 10-15cm from the hock end, then starting at the larger end carefully peel the rind back using your fingers to separate the rind from the fat, then discard the rind. Score the fat with a sharp knife, making sure not to cut into the meat. Wrap the hock end in foil.
- Place the ham on a wire rack in a roasting pan and baste with half of the glaze. Bake for 15 mins, then baste again. Repeat this process every 15 mins for 1 hr or until the glaze is caramelised.
- Remove from the oven and allow to rest for 10 mins to rest, remove the foil.
- Serve and enjoy!
100% Australian Pork Shoulder cooked and naturally smoked on the bone. Slice it up and enjoy it in a sambo, fry some up for brekkie or go all out and roast it with a beautiful glaze for the ultimate show stopping dinner table centerpiece.
