There's just six days left until Christmas and celebrity Chef Curtis Stone joined TODAY
to make a peach and rum glazed ham.
PEACH AND RUM GLAZED HAM
For the glaze:
- 2 tbsp Coles Brand olive oil
- 1 small brown onion, roughly chopped 2 star anise
- 1 tsp ground cardamom
- 2 yellow peaches, stone removed, finely diced
- 1/2 cup dark rum
- 1/2 cup Coles Brand white wine vinegar
- 1 cup dark brown sugar
For the ham:
- 1 Coles Finest Mount Mercer outdoor bred ham, 5-6 kg
- 2 carrots, peeled and cut into large chunks
- 2 celery stalks, cut into large chunks
- 1 onion, cut into large chunks
• Preheat the oven to 150C.
1. To make the glaze, heat the oil in a medium saucepan over medium-high heat. Add the onions, star anise and cardamom, and saute for 4 minutes stirring with a wooden spoon.
2. Add the peaches and rum and saute for 5 minutes. Stir in the white wine vinegar and cook for 4 minutes.
3. Add the sugar and let cook for a further 4 minutes, ensuring the sugar has dissolved completely.
4. Remove the star anise and carefully pour the mixture into a blender and puree until smooth. (The glaze can be made up to 2 days in advance.)
5. Remove the skin from the ham to reveal the fat. Using a large sharp knife, lightly score the fat of the ham in a large diamond pattern.
6. Place the carrots, celery and onion in the bottom of a roasting pan and set the ham on top of the vegetables.
7. Brush the ham with the glaze and place uncovered in the oven. Continue basting the ham with the glaze every 30 minutes until the ham is heated through, about 21/2 hours.
8. Remove the roasting pan from the oven and transfer to a large cutting board. Slice the ham into 1/2 cm thick slices and arrange on a serving platter.
9. Strain any pan drippings into a small bowl and serve with half of the remaining glaze to serve with the ham.
10. Use the rest of the glaze for the roasted peaches.
GREEN BEAN SALAD
For the vinaigrette:
- 200g cherry or grape tomatoes, halved
- 1 tbsp Coles Brand olive oil
- 2 tsp lemon zest
- 2 tbsp finely chopped shallots
- 1/4 cup Coles Brand red wine vinegar
- 1/2 cup extra virgin olive oil
For the salad:
- 450g green beans, stem ends trimmed
- 600g cherry tomatoes, halved
- 1/4 cup roughly chopped basil
• Preheat oven to 210C.
1. To make the vinaigrette, toss the tomatoes with the olive oil on a baking tray and season with salt and pepper. Roast for 10-12 minutes or until golden brown. Remove and cool completely.
2. Once cool, roughly chop the tomatoes into a paste and place in a medium mixing bowl with any leftover juice. Add the lemon zest, shallot, vinegar and olive oil, whisk well. Season to taste with salt and pepper and reserve.
3. Blanch the green beans in a pan of boiling salted water for 1-2 minutes or until tender but still crisp. Transfer to a bowl of ice water to cool completely. Strain and pat dry.
4. Cut green beans into 4cm pieces on an angle and place in a large mixing bowl with the raw halved tomatoes.
5. Gently toss the green beans, tomatoes and fresh basil with the vinaigrette and season to taste with salt and pepper.
6. Spoon the salad onto a large platter and serve.