Walkers Holiday Baked Ham
From Royal Chef Darren McGrady
1 8lb spiral ham
1 150g packs Walkers shortbread rounds
½ cup Dijon mustard
½ cup jalapeno peach jam
1 egg yolk
1 cup water
Preheat the oven to 275 degrees. Place the ham in a casserole dish and pour the water over the top of the ham. Cover with aluminum foil and bake for about 2 hours.
While the ham is baking, in a small bowl mix together the mustard, egg yolk and peach jam. Set aside. Cut the Walkers shortbread rounds into peanut size pieces.
Remove the ham from the oven and take off the aluminum foil. Increase the oven temperature to 350 degrees.
Brush or spoon the mustard mix on to the top and sides of the ham. Press the Walkers crumbs on to the ham and return to the oven uncovered and bake for 30 minutes.
Remove the ham form the oven and allow to rest at room temperature uncovered for 15 minutes. Carve the ham and serve.