It’s Ham Season!

By Andy Cooks · 30 min

Ingredients

Instructions

1. Put the peaches, lime zest and juice, star anise and water in a large saucepan. Bring to a simmer over medium heat.
2. Cook, stirring now and then, for 10 minutes, until the peaches are soft and the liquid has reduced by half.
3. Add the sugar and season with salt and white pepper. Bring back to a simmer and cook for 25 minutes, stirring often, until thick and sticky.
4. Stir in the dijon mustard and sherry vinegar and cook for a few more minutes.
5. Blend until smooth.
6. Make a slit through the skin about 10 cm from the top of the ham knuckle, peel the skin back and remove it.
7. Mark a criss-cross pattern on the ham with butcher's twine, then cut along it through the fat layer without cutting into the flesh.
8. Preheat a smoker or oven to 140°C (285°F). Place the ham on a large roasting tray and cook for 30 minutes.
9. Brush a thin layer of glaze over the ham and cook for 15 minutes. Keep glazing every 15 minutes for about 2 to 2½ hours, until the glaze is caramelised and the ham reaches an internal temperature of 50°C (122°F).
10. Transfer the ham to a large platter and carve into thin slices.

Summarized from Andy Cooks's video. Watch it for the details.

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