Glazed Free-Range Christmas Ham with Caramelised Stone Fruit

This Christmas, bring the heart of the Clarence Valley to your table with our free-range smoked hams — slow-cured, wood-smoked, and crafted with care from ethically raised local pork. Paired with sweet summer peaches and fragrant herbs, this glazed ham is both simple and show-stopping — a nod to the abundance of Australian summer produce.

Ingredients:

• 1 Clarence Valley Organics free-range smoked ham (about 4–5kg)

• 1 cup local honey or pure maple syrup

• 2 tbsp Dijon mustard

• ½ cup orange juice

• 3–4 ripe peaches, halved and pitted

• 1 tbsp olive oil

• Handful of fresh thyme or rosemary sprigs

Method:

1. Preheat oven to 160°C. Remove the rind from the ham, leaving a thin layer of fat. Score the fat in a diamond pattern.

2. Whisk together honey, mustard, and orange juice to make a glaze. Brush generously over the ham.

3. Bake for 1.5 hours, basting every 20 minutes until golden and caramelised.

4. In a separate pan, toss the peach halves with olive oil and grill until lightly charred.

5. Serve the sliced ham with the caramelised peaches and sprinkle with fresh thyme.

Optional sides: Roasted chat potatoes with lemon zest and parsley, or a crisp summer salad with rocket, cucumber, and shaved fennel.

Closing note:
Every ingredient tells a story — from our free-range ham to the local peaches — a story of good food grown with care. Bring the taste of real food to your table this Christmas.