Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Pete Evans’ glazed Christmas ham Food Pete Evans’ glazed Christmas ham Preparation time Cooking time Serves 15-20 Ingredients 1 x 5kg cooked, cold leg of ham 3 large apples of your choice, halved 3 peaches, halved and stoned Glaze 260g (3/4 cup) honey Zest and juice of 1 orange 11/2 tsp ground yellow mustard seeds 11/2 tsp ground cinnamon ¼ tsp ground cloves ¼ tsp freshly grated nutmeg ¼ tsp ground allspice Method Preheat the oven to 160°C. Prepare the ham by lifting off the skin but leaving the fat. Score a diamond pattern into the fat. (This helps to open the ham up and to allow the flavour to penetrate into the meat.) To make the glaze, combine all the ingredients with 3 tablespoons of water in a bowl and mix well. Spread the glaze over the ham. Place the ham in a roasting tin and pour in water to a depth of 2cm. Bake for 30 minutes. Remove from the oven and scatter the apples and peaches around the ham. Return to the oven and bake for another 30–60 minutes, basting the fruit and ham from time to time. (Be careful not to let the ham burn.) Cover with foil and set aside in a warm place to rest for 15 minutes before slicing. Slice the ham and serve with the spiced fruit. 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