Every Christmas table needs a delicious centrepiece. Our bourbon and peach Christmas ham glaze recipe is the perfect addition.
The glaze has the boozy flavour of bourbon that every Christmas ham needs with the sweet addition of the peach to give it that sticky finish. Let us share with you all our top tips to creating a perfect ham this Christmas.
For more delicious ideas for your dinner table this holidays, take a look at our collection of fish and seafood appetizer recipes. Or try our beautiful smoked salmon dip for the perfect Christmas nibbles.
You will need
- 1 Ham (pre cooked) either a bone in whole or half ham or a bone out cut. We highly recommend for a special event like Christmas speaking to your local butcher about what is available and pre ordering your ham.
- 1 large deep oven dish - large enough for the piece size of ham. Make sure you check ahead of time that you have the right size dish!
For the glaze:
- Fresh peaches - if fresh aren't available you can use canned.
- Brown sugar
- Juice from 1 lemon
- Ground cumin
- Ground coriander
- Bourbon - we used a honey bourbon but use what’s available to you.
- Red wine vinegar
- Food processor
- Basting brush.
How to prepare a Christmas ham
To prepare the ham, with a sharp knife, carefully remove the rind /skin layer. Slide your knife under the skin and slowly pull the skin away. Do this in sections and be careful not to cut into the meat or remove too much of the fat layer.
Score a criss-cross pattern in the fat layer of the ham. Cut around 5mm deep into the fat layer and keeping the criss- cross slices around 3cm apart. This method works on any cut or size of ham.
Bourbon and peach ham glaze
There are only 3 simple steps to creating this delicious glaze:
- On a medium heat reduce the peaches, brown sugar and lemon juice to a jam like consistency.
- Add the ground cumin and coriander, bourbon and vinegar to the saucepan. Bring to the boil, then remove from the heat.
- Cool a little then blend in a small food processor till smooth. Set aside until you are ready to glaze the ham.
You might also love...
How to glaze a ham
Place the ham onto a large oven dish and add a cup of water to the bottom of the tray. Generously brush the glaze over the ham making sure it is fully coated and the glaze gets into the score lines. Keep some glaze back for extra basting during cooking. Baste the ham every 30 minutes to add extra flavour and shine. Yum!
When glazing pre cooked ham, preheat oven at 160 °C /320 °F and cook for 10 minutes for every 500g / 1.1lb. Once cooked remove from the oven, cover with foil and allow to rest for at least an half. Use the juices from the oven dish to continue basting the ham while resting, this will keep the ham moist and extra sticky!
What size ham should I buy
As a rule of thumb, for boneless ham allow for 200 g /0.45 lb per person or for bone in ham allow 300g / 0.65 lb per person. And if like us you love leftover ham, allow for a little extra too!
Frequently asked questions
To prevent ham from drying out, coat it well with the glaze prior to cooking and continue to baste every 30 minutes while it's cooking. Once cooked cover the ham with foil and regularly use the liquid from the oven dish to continue basting the ham while it's resting.
Glaze the ham prior to cooking, giving yourself time to well coat the ham. Make sure the glaze is brushed well inside the score lines for delicious flavour and texture.
Yes, cook the ham in a deep oven dish and add one cup of water. Adding extra moisture will help prevent the ham from drying out.
We hope our guide and tips help you glaze your ham to perfection and take a little stress out of the Christmas cooking this year.
We know this bourbon and peach Christmas ham glaze recipe will be a delicious addition to your holiday table.
Enjoy and wishing you a very Merry Christmas!
Love this dish? Please leave us a review below. And come join us on social, tag us in your delicious photos Facebook, Instagram or Pinterest. Hungry for more deliciousness? Subscribe to our newsletter, to receive our latest e-recipe book and never miss another ATK recipe!
Our goal is to share simple, tasty dishes created by Chef Shane and partner, Sara. Using Shane's understanding of flavours and knowledge of food, to teach and inspire you to create delicious food everyday and gain a new level of confidence in the kitchen. Sara understands what it's like preparing weekly dinners for a busy family of five and likes to create dishes that are easy, full of flavour and that the whole family will enjoy.
Bourbon And Peach Christmas Ham Glaze
- 1 Deep oven dish Large even for the size of ham
- 1 Basting brush
- 1 Food processor
- 1 Ham (pre cooked) We used a 2.5 kg ham (See note 1)
- 2 Fresh peaches Diced (or substitute for canned peaches)
- 120 g Brown sugar (4.2g)
- 1 Lemon (Juice only)
- ¼ teaspoon Ground cumin
- ¼ teaspoon Ground coriander
- 100 ml Bourbon (3.3 fl oz) (See note 2)
- 1 tablespoon Red wine vinegar
- Preheat your oven to 160 °C / 320 °F
To prepare the glaze
- Heat a medium sized saucepan on a medium heat. Add the peaches, brown sugar and lemon juice, reduce this down to a jam like consistency.
- Add the cumin, coriander, honey bourbon and vinegar, bring to a boil and then remove from the heat. Blend in a small food processor until smooth. Set aside until you are ready to glaze the ham.
Prepare the ham
- Take the ham leg and carefully remove the skin layer, by sliding your knife under the skin, do this in sections making sure you don't cut into the meat or remove too much of the fat layer.
- Score a crisscross pattern in the fat layer of the ham about 5mm deep making sure not to cut into the meat layer and keeping a 3cm space between each slice.
- Place the ham onto a large oven dish and add a cup of water to the bottom of the tray.
- Generously brush the glaze over the ham and into the scored slices, keeping some back for extra basting.
Cook the ham
- Place the ham into the pre heated oven on a lower rack and baste every 30 minutes, cook for 50 minutes. (See note 3 regarding cooking times)
- Remove from the oven and cover to rest for at least 60 minutes. While resting continue basting by spooning the juices from the dish over the ham.
- Serve and enjoy!