Apricot Glazed Ham
Ingredients
- 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
Instructions
- Preheat oven to 200C
- Thin the apricot jam with a little sherry and heat until it becomes sticky.
- 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.
- Rub ham well with cinnamon and stud with 1 clove pierced into each diamond.
- Spread half of the apricot glaze over the ham (retain the rest for basting when cooking and dressing before serving).
- 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.
- 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.
- 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.
- Add wholegrain mustard to the remaining glaze and heat it up again. Pour over carved leg ham slices and serve to your enraptured guests!.
Ingredients
- 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
Instructions
- Preheat oven to 200C
- Thin the apricot jam with a little sherry and heat until it becomes sticky.
- 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.
- Rub ham well with cinnamon and stud with 1 clove pierced into each diamond.
- Spread half of the apricot glaze over the ham (retain the rest for basting when cooking and dressing before serving).
- 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.
- 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.
- 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.
- Add wholegrain mustard to the remaining glaze and heat it up again. Pour over carved leg ham slices and serve to your enraptured guests!.