Recipes

Apricot Citrus Glazed Ham

Christmas Ham for lunch or dinner
19
Nov

Ingredients

Serves up to 20 people

  • 5kg Easy Carve Leg Ham
  • 1 1/2 cups of ripe apricot flesh, tightly packed
  • 1/2 cup apricot jam
  • 1/2 cup orange juice
  • 1/2 lemon juice
  • 1/2 cup brown sugar
  • 1/4 cup brandy
  • 10g whole cloves

    Method:

      • Preheat oven to 180°C (160°c fan forced)
      • Place ham in the pan skin side up.
      • Using a paring knife, cut around ham rind approx 10cm from the end, running the knife around the whole shank in a zig-zag pattern. Run thumb between rind and fat. Gently peel back rind, taking care not to remove too much fat, continue running fingers under the rind. Score in a 3cm diamond or 2cm diagonal pattern on the fat. Prick the diamonds or scored lines with cloves. 
      • Place apricots, jam, orange juice, lemon juice, brown sugar and brandy in a food processor and pulse till blended. 
      • Brush 1/4 of the glaze over ham, making sure the liquid gets into the crevices of fat. 
      • Place ham in the oven and cook for 1.25 hours, basting with the glaze every 15 mins or until ham is golden brown and warm in the thickest part.

      Ham may be served warm or chilled. Extra glaze maybe caramelised in a pan and used on bbq meat.

      Best paired with a refreshing tangy mango macadamia slaw.

      Enjoy!
      Chef Nelly