Peach & Mustard Glazed Christmas Ham

Ingredients

• 1 whole or half Budd’s leg ham (about 4–6 kg, rind on)

• Whole cloves (optional, for studding)

• Fresh rosemary sprigs (optional, for garnish)

For the glaze:

• ½ cup Jamworks Peach Jam

• ½ cup seeded mustard

• Juice of 1 – 2 fresh limes (enough to loosen to a spreadable glaze)

Method

1. Preheat & prep

   Preheat your oven to 160 °C (fan 140 °C).

   Using a small sharp knife, gently remove the skin from the ham, leaving a thin, even layer of fat. Score the fat in a diamond pattern — about 2 cm apart — taking care not to cut into the meat.

2. Mix the glaze

   In a bowl, combine equal quantities of Jamworks Peach Jam and seeded mustard. Add enough fresh lime juice to create a smooth, spreadable glaze. Stir well until glossy and balanced — sweet, tangy and fragrant.

3. Glaze & bake

   Brush half of the glaze generously over the scored ham. Place the ham in a large roasting dish lined with baking paper and a little water in the base to prevent burning.

   Bake for 1½ – 2 hours, basting every 20 minutes with the remaining glaze until the ham is deeply golden and caramelised.

4. Rest & serve

   Remove from oven and rest for 15 minutes before slicing. Garnish with rosemary sprigs or citrus wedges for a festive finish.

Tips for the perfect ham:

✨ Use a pastry brush for even coverage.

✨ The lime juice keeps the glaze bright and balances the jam’s sweetness.

✨ Leftover glaze is amazing brushed over pork chops, chicken thighs, or roasted vegetables.