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Brandied Hazelnut & Peach Glazed Ham
Brandied Hazelnut & Peach Glazed Ham

Ingredients

1 x 3.5 - 4 kg lean Australian leg of ham

Glaze:
2 cups castor sugar
1 cup apricot nectar
¼ cup brandy
2 cinnamon sticks
8 small yellow peaches, peeled and halved
2 cups hazelnuts, chopped

Method:

1. Remove rind from the ham gently being careful not to take off too much of the fat.

2. Score the fat with a sharp knife and weigh ham to calculate 20 minutes per 500g cooking time.

3. Place the ham into a deep-sided baking dish and bake in the pre-heated oven at 180°C for 25 minutes.

4. Place the sugar, apricot nectar, brandy and cinnamon sticks into a saucepan and stir over a low heat until sugar is dissolved. Increase heat and boil until liquid is syrupy.

5. Remove ham and brush glaze liberally over the ham, press the hazelnuts firmly over the ham to form a crust. Return to the oven and continue cooking, basting regularly.

6. 15 minutes prior to removing ham, place the peaches into the baking dish and continue basting and cooking until ham is golden and the internal temperature is approx 71°C.

7. Serve hot with peaches, lashings of vegetables and gravy.

Notes: store leftover ham in a clean ham bag. Place bag into boiling water with a little vinegar prior to use. Rinse and refresh in boiling water and vinegar every 3 days.