- 1 x 410g tinned Pams Sliced Peaches In Juice
- 1/3 cup Pams Brown Sugar
- 2 tbsp apple cider vinegar
- 1 tbsp Pams Wholegrain Mustard
- 5cm piece fresh ginger, sliced
- 4kg-4.5kg cooked half ham on the bone
- Fresh rosemary, to garnish
- In a saucepan, combine the tinned peaches and juice, brown sugar, apple cider vinegar, mustard, ginger and seasoning. Stir to combine, then place over a low to medium heat.
- Cook while stirring occasionally for 15-20 minutes, breaking the peaches down with a wooden spoon or vegetable masher as they cook. Once the mixture has thickened and become syrupy, remove the ginger slices and set aside to cool slightly.
- Preheat your oven to 170°C fan bake. Use a sharp knife to cut through the rind at the shank end of the ham. Starting at the opposite end of the ham, gently lift off the rind by running your fingers between the rind and the layer of fat. When you reach the scored shank end, gently pull the rind back and off the ham in one piece.
- Score the fat in a diagonal pattern, then place the ham onto a wire rack set into a roasting dish.
- Brush the ham liberally with the peach glaze, then pour 2 cups of water into the base of the dish and place into the oven. Cook for 11/2 hours, basting with additional glaze every 15-20 minutes.
- Leave the ham to cool for 10 minutes before slicing, then garnish with rosemary and enjoy.
A bit fancy
Take your ham to the next level by garnishing with lightly charred peaches. Just brush your peaches with some melted butter and sprinkle on brown sugar, then charr.
Order a pre-cooked ham from your local New World – one thing you can tick off the to-do list!