1 small leg cooked ham
1/2 cup brown sugar
2 teaspoons dry mustard
812 g (29 oz) can peach halves
glace cherries
1/2 cup brown sugar
2 teaspoons dry mustard
812 g (29 oz) can peach halves
glace cherries
method
1. Remove skin from ham leaving an 8 cm (3 inch) strip around the bone end.
2. Place in a large roasting dish and bake in a moderately slow oven 160-170°C (325-350°F) for 1 1/2 hours.
3. Mix brown sugar with mustard, drain peaches, reserving liquid.
4. Spread brown sugar over fat surface and arrange peach halves, cut side down, over ham, securing them with toothpicks.
5. Pour peach liquid in dish. Return to oven and bake for a further hour until ham is well glazed.
6. Half way through, baste with liquid in dish, adding a little water if liquid shows signs of scorching.
7. When cooked, remove ham to serving platter, replace toothpicks with cocktail sticks and place a cherry in the centre of each peach half, over protruding cocktail sticks.
8. Serve hot for preference, but it is just as delicious served cold.
2. Place in a large roasting dish and bake in a moderately slow oven 160-170°C (325-350°F) for 1 1/2 hours.
3. Mix brown sugar with mustard, drain peaches, reserving liquid.
4. Spread brown sugar over fat surface and arrange peach halves, cut side down, over ham, securing them with toothpicks.
5. Pour peach liquid in dish. Return to oven and bake for a further hour until ham is well glazed.
6. Half way through, baste with liquid in dish, adding a little water if liquid shows signs of scorching.
7. When cooked, remove ham to serving platter, replace toothpicks with cocktail sticks and place a cherry in the centre of each peach half, over protruding cocktail sticks.
8. Serve hot for preference, but it is just as delicious served cold.
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