Michael's Peach and Bourbon Glazed Ham

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  • 6-12 Serves


  • 1 Christmas Ham (half or full leg)
  • 3 Peaches, diced
  • 100g Brown Sugar
  • 25ml Apple Cider Vinegar
  • 50ml Water
  • 75ml Bourbon
  • 5g Sea Salt
  • 1 Bunch of Thyme


  • Preheat oven to 160°C.
  • Combine all the glaze ingredients in a saucepan and cook until the peach breaks down. Set aside to allow to cool down.
  • Peel pork rind. Score the ham fat in a cross cut. Pour over half the marinade.
  • Cook in a 160°C oven for 1 hr.
  • Pour over the remaining glaze and cook for another hour.

Our friends at Wine Selectors recommend pairing this dish with a Grenache.

The Cook’s Christmas Pantry Recipes

Matt’s Marmalade Brioche Scrolls

Courtney’s Limoncello Gin and Tonic

Michael’s Baked Ash Brie

Sashi’s Roast Potatoes

Sashi’s Broccoli Salad

Ben’s Crayfish Tail Salad

Courtney’s Peach, Bocconcini and Nut Salad

Michael’s Peach and Bourbon Glazed Ham

Khanh’s Prawn Cocktail Sliders

Jess’ Blackberry Igloo

All recipe ingredients available at