Pete Evans’ glazed Christmas ham

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.