Spicy Peach and Mango Jam Glazed Ham Thermomix Recipe | Dani Valent

Spicy Peach and Mango Jam Glazed Ham

Christmas is around the corner - this is the ham you need on your Christmas table, plus the chutney is a great edible gift

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Ham bam thank you ma’am! I love buying a whole free-range ham and glazing it with something spicy and fruity for Christmas day. I enjoy it on the day but, to be honest, I probably enjoy it in the week after Christmas even more.

Sweet ham goes so beautifully with the stonefruit and spice notes in my jam. You can easily double or triple the jam recipe so you have enough to put in jars and preserve. I make enough to give away and keep myself supplied throughout the year.

Ingredients

  • 1 ham on the bone
  • 500 grams fresh peaches
  • 20 grams fresh ginger, peeled
  • 1 tsp Sichuan peppercorns
  • 2 star anise
  • 1 tsp chilli flakes
  • 1 cinnamon stick
  • 100 grams mango flesh
  • 200 grams raw sugar
  • 1 tsp ground ginger
  • 40 grams Shaoxing wine
  • whole cloves, as required

Thermomix Method

  1. Remove the outer skin of the ham and score the fat into squares for glazing. (You can ask your butcher to do this.) Place the ham onto a large baking tray. Preheat oven to 180°C (375
  2. Weigh 500 grams water into the mixing bowl. Make a slit in the skin of each peach, place peaches in Varoma. Set Varoma in place and steam 8 min/Varoma/speed 1. Let peaches cool a little then slip off the skins. Chop the flesh, discarding stones and skin. Set aside.
  3. Clean and dry mixing bowl. Place fresh ginger, Sichuan peppercorns, star anise, chilli and cinnamon into mixing bowl and chop 15 sec/speed 8. Scrape down sides of mixing bowl with spatula.
  4. Add peach, mango, sugar and ground ginger and cook for 20 min/100°C/speed 1. Blend 10 sec/speed 6.
  5. Add Shaoxing wine and mix 10 sec/speed 3. Transfer to a container and allow mixture to cool before pouring half of it over the ham. Push cloves into the centre of each cross-sectioned square of fat. Place the ham into the preheated oven for 25 minutes to glaze. After 10 minutes, spoon over more glaze. Remove from the oven and allow the ham to cool before slicing at the table. Serve with remaining jam.

Traditional Method

  1. Remove the outer skin of the ham and score the fat into squares for glazing. (You can ask your butcher to do this.) Place the ham onto a large baking tray. Preheat oven to 180°C (375°F).
  2. Heat 2 cm water in a medium pot and bring to boil. Make a slit in the skin of each peach and places peaches into pot. They don’t need to be submerged, as they will be steaming. Cook for 8 minutes. Let peaches cool a little then slip off the skins. Chop the flesh, discarding stones and skin. Set aside.
  3. Place fresh ginger, Sichuan peppercorns, star anise, chilli and cinnamon into a food processor and chop.
  4. Place chopped peach flesh, chopped mango, sugar, ground ginger and fresh ginger mixture into a medium saucepan and cook until thick and bubbly, about 40 minutes.
  5. Add Shaoxing wine and stir through. Transfer to a container and allow mixture to cool before pouring half of it over the ham. Push cloves into the centre of each cross-sectioned square of fat. Place the ham into the preheated oven for 25 minutes to glaze. After 10 minutes, spoon over more glaze. Remove from the oven and allow the ham to cool before slicing at the table. Serve with remaining jam.

Variation

This glaze also makes a delicious chutney or sauce for chicken wings and lamb ribs. It’s an unusual but lovely accompaniment to strawberries and pineapple, too.

More about this recipe

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