Ingredients

For the Glaze:

• 2 tbsp Coles Olive Oil
• 1 small Brown Onion, roughly chopped
• 3 Star Anise
• 1 tsp Ground Cardamom
• 2 Yellow Peaches, stone removed, finely diced
• 1/2 cup Dark Rum
• 1/2 cup Coles White Wine Vinegar
• 1 cup Dark Brown Sugar

For the Ham:

• 1 Coles Finest Mount Mercer OutdoorBred Ham, 5-6 kg
• 2 Carrots, peeled and cut into large chunks
• 2 Celery stalks, cut into large chunks
• 1 Onion, cut into large chunks

Method

1. Preheat the oven to 150°C.
2. To make the glaze, heat the oil in a medium saucepan over medium-high heat. Add the onions, star anise and cardamom, and sauté for 4 minutes stirring with a wooden spoon.

   TIP

   You can prepare the glaze up to 2 days in advance.

3. Add the peaches and rum and sauté for 5 minutes. Stir in the white wine vinegar and cook for 4 minutes.
4. Add the sugar and let cook for a further 4 minutes, ensuring the sugar has dissolved completely.
5. Remove the star anise and carefully pour the mixture into a blender and purée until smooth. (The glaze can be made up to 2 days in advance).
6. Remove the skin from the ham to reveal the fat. Using a large sharp knife, lightly score the fat of the ham in a large diamond pattern.

   TIP

   Removing the skin will allow the glaze to pe netrate the meat and give a better flavour.

7. Place the carrots, celery and onion in the bottom of a roasting pan and set the ham on top of the vegetables.
8. Brush the ham with the glaze and place uncovered in the oven. Continue basting the ham with the glaze every 30 minutes until the ham is heated through, about 2½ hours.
9. Remove the roasting pan from the oven and transfer to a large cutting board. Slice the ham into ½ cm thick slices and arrange on a serving platter.
10. Strain any pan drippings into a small bowl and serve with half of the remaining glaze to serve with the ham.
11. Use the rest of the glaze for the roasted peaches.

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