Rum and Cola Glazed Ham

Ingredients

1/4 cup dark rum
1 cup Cola soft drink
1/2 cup treacle
2 sticks cinnamon, saving 1 to decorate
1/2 tsp mixed spice
1 lime, juiced
4 kg half leg ham
6 yellow peaches, halved and destoned
1 bunch thyme

Method

Preheat oven to 180 C/160 C fan-forced.

Line a roasting pan with baking paper. Bring rum, Cola, treacle, 1 cinnamon stick, mixed spice and lime juice to the boil in a small saucepan over medium-high heat. Reduce heat to low and simmer, uncovered, for 5 minutes or until mixture thickens slightly.

Using a small sharp knife, cut around ham rind, 10 cm from shank end. Starting at the opposite end to shank, run your thumb under the rind to separate it from the fat. Peel back and discard rind.

Score fat at 1 cm intervals, ensuring not to cut all the way through to the meat. Place ham in pan and wrap shank end with foil. Add peach and half of the thyme to pan. Brush ham and peach with a little of the rum mixture.

Bake for 1 hour, basting every 15 minutes, or until ham is golden and peaches are just tender. Transfer to a platter, cover loosely with foil and rest for 30 minutes. Discard foil from shank. Wrap shank with muslin and string. Decorate with cinnamon and remaining thyme.

Serve ham with peaches.

Credits: Woolworths

Photo Credits: Woolworths