With a few simple ingredients you can create this delicious glazed ham all year round using the wonderful flavours of apricots, sticky orange marmalade and spices.


Ingredients (serves 16)

  • 7-8kg cooked leg ham on the bone
  • 10 whole apricots, deseeded and chopped finely
  • 1/2 cup orange marmalade
  • 1 large orange zested and juiced
  • 1 cup (200g) firm packed brown sugar
  • Pinch of salt
  • ½ tsp. cinnamon
  • Whole cloves (optional)
  • 2 cups (500ml) ginger beer

Method

  1. Place the apricots, marmalade, orange juice and zest into a food processor and blend until smooth. Add the apricot mixture to the brown sugar, salt and cinnamon in a small pot and cook over a moderate heat until the sugar dissolves and the mixture starts to boil. Let it boil for 4 minutes then remove it from the heat and set it aside.
  2. Using a sharp knife cut around the bone at the base of ham. Gently run the knife along the edge of the skin just enough for you to get your fingers under the skin. Trying not to lift up too much fat, run your fingers under the skin lifting it up as you go, eventually loosening and peeling away the skin leaving behind the fat. Discard the skin and neatly trim up the fat. Using the same sharp knife gently score a shallow diamond pattern in the fat going down only 5mm and being careful not to cut too deeply into the fat or the ham meat.
  3. Pierce each diamond with a whole clove and place the ham onto a wire rack in a large baking tray. Pour in the ginger beer and bake the ham for 30 – 40 minutes basting the ham heavily with the apricot orange glaze every 10 – 15 minutes until golden. Carefully remove the ham from the oven and onto a serving tray. Combine the juices from the ham with the remaining glaze and simmer on the stove for 5 minutes until thickened, serve the warm sauce with the sliced ham.

Notes... -There is definitely an art form to cutting or carving a ham especially one with a bone in it. To carve, use a sharp thin long carving knife to cut slices of ham away from the bone, this will ensure you have even slices that are the full size of the ham. Follow the grain of the meat, laying the slices on a platter as you go and working around the bone. Turn ham over and repeat on the other side. -To store a cooked ham pre and post baking, wrap the ham in a calico cloth, or clean piece of sheet that has been soaked in a vinegar solution of ¾ cup of white vinegar with 1 ½ litres of water. This will keep the ham moist and stop it from drying out. -To serve ham warm on Christmas day, you can prepare it the day before. Cover with cling wrap and refrigerate until you are ready to bake and glaze it. -Leftover ham on the bone can be covered in a vinegared cloth and then refrigerated for up to 2 weeks. If you are keeping it for that long, rinse out your cloth every 3 days with the prepared vinegar solution, to keep ham moist. -You can keep leftover ham in the freezer for up to 6 weeks although it is perfect to add to soups, scramble eggs, omelettes, sandwiches, salads, pastas, fried rice on pizzas and wherever else you want that delicious smoked flavour.

  • Thank you for the hints and this time have pinned it so not lost again.

    Reply


  • Lovely recipe – thanks for sharing. And of course the left over bones make a lovely pea and ham soup.

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  • As it’s only my husband eating meat in our family, this is rather a big portion for him. Don’t think I would serve him all this sweetness over his meat.

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  • oh I love a nice ham like this, have only had it once and loved it

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  • Thank you for letting us know about this.

    Reply


  • This sounds very nice, thank you.

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  • Love ham all year round – this sounds great, but I prefer ham on its own rather than having a glaze on it.

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  • I’ve never quite understood the need to glaze a ham. It’s never been done in my family. Mum buys the ham for Christmas, slices it, we eat it. I’m not sure I get the glaze.

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  • OMG THIS really does sound and look delicious. thanks.

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  • delicious for a nice family Christmas dinner

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  • This was enjoyed by all at Christmas.

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  • I look forward to a similar recipe we do for Xmas all year round. This is amazing!! Yum.

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  • Look forward to giving this a go this year at Christmas time.

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  • This will come in handy for Christmas 2015,very easy and it looks amazing!

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  • Thanks for sharing – have been looking for a glaze this Christmas.

    Reply

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