Apricot Glazed Ham


  • 1 large smoked ham (4 – 5kg)
  • 500g TGS Co Apricot jam
  • 1 tablespoon ground cinnamon
  • 1/2 cup brown sugar
  • 1 1/2 cups Dry Sherry
  • 2 tbsp TGS Co Mild Wholeseed Mustard.
  • 1 small handful cloves


  1. Preheat oven to 200C
  2. Thin the apricot jam with a little sherry and heat until it becomes sticky.
  3. Prepare ham by lifting off skin but leaving the fat. Diamond cut the fat just through to the meat. Cut the skin off the bone.
  4. Rub ham well with cinnamon and stud with 1 clove pierced into each diamond.
  5. Spread half of the apricot glaze over the ham (retain the rest for basting when cooking and dressing before serving).
  6. Once ham is spread with the apricot glaze, sprinkle brown sugar over and gently pat to combine, making sure some sugar gets into diamond cuts.
  7. With the ham in the roasting dish, add 2 centimetre of water and cook for one and a half hours on 200C, keep basting with more glaze every 20 minutes or so being careful not to burn.
  8. Once cooked, let it stand for 30 minutes before carving. For best results, cook it overnight and serve cold or warm in the oven at low heat.
  9. Add wholegrain mustard to the remaining glaze and heat it up again. Pour over carved leg ham slices and serve to your enraptured guests!.