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Orange glazed ham with grilled peaches

Orange glazed ham with grilled peaches

Total Time
1 hr 25 min
25 min
1 hr
Glazed ham adds a festive touch to any occasion (not just Christmas!) and is a great way to feed a crowd.


Shoulder ham

1500 g, (Buy 2.5kg semi-boneless shoulder ham)


4 tsp

Orange marmalade

cup(s), (105g)

Brown sugar

¼ cup(s), (55g)

Freshly squeezed orange juice

cup(s), (80ml)

Dijon mustard

1 tsp


6 medium, halved, stones removed


1 cup(s), (1 bunch)

Balsamic dressing

¼ cup(s), (60ml)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Line a baking dish with baking paper. Using a small sharp knife, cut around the ham shank in a zigzag pattern, about 8cm from end. Run knife under rind around edge of ham. Lift rind, running your fingers between rind and fat. Discard rind.
  2. Trim excess fat from ham, leaving a 1cm-thick layer all over. Use a knife to score fat in a 5mm-deep diamond pattern. Stud the centres of diamonds with cloves.
  3. Combine marmalade, sugar, juice and mustard in a small bowl. Brush marmalade mixture over ham. Bake for 1 hour, basting every 15 minutes, or until golden and glazed.
  4. Meanwhile, preheat a chargrill or barbecue over high heat. Lightly spray peaches with oil. Cook for 3–4 minutes each side or until browned and tender. Place watercress on a serving platter. Drizzle with 2 tablespoons dressing. Arrange ham and peaches on watercress. Drizzle peaches with remaining dressing. Serve.


SERVING SUGGESTION: Blanched green vegetables, plus wholegrain bread (contains gluten). Cook asparagus, beans and broccolini in a medium saucepan of boiling water for 1–2 minutes or until bright green and just tender crisp. Drain and refresh in a large bowl of iced water. Drain. Drizzle with macadamia nut oil.