Ingredients

Beechwood Smoked Australian Half Leg Ham Bone approx 4kg

Seasons Collective Drunken peach jam with spiced Rum

5 TBS Apple  Cider vinegar

2 TBS Maple syrup

1 TBS Dijon mustard

Rosemary to garnish

 

Method

  1. Prepare Ham by removing and scoring  the fat
  2. Place ham in a large roasting pan and pour enough hot water into the pan to just cover the base. Cover with foil and bake for 45 mins @ 180 C
  3. Make the peach glaze; mix together 300g of the Drunken peach jam with spiced Rum, apple cider vinegar, maple syrup and dijon mustard.
  4. Brush ham with glaze, baste every 15 minutes until heated through & caramelised
  5.  Allow to rest for 20 minutes. Carve & serve with additional jam & rosemary sprigs.