Spiced apricot glazed ham recipe

  • Serves 10, with leftovers
  • 2 hrs 15 mins, plus resting
  • 471 calories / serving
  • Freezable
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Succulent and sweet, this glazed ham is perfect for Christmas. Great for a party with leftovers the next day for sandwiches.

  1. Put the gammon into a large casserole dish or saucepan. Add enough water just to cover the joint, along with the sugar, cloves, peppercorns and bay leaves. Transfer the dish or pan to the hob and gently bring to the boil, skimming of any scum with a large spoon. Simmer for 1 hr 30 mins, then drain the ham and leave to cool a little.
  2. Preheat the oven to gas 6, 200°C, fan 180°C. Carefully remove the skin with a sharp knife, leaving a good layer of fat behind. Score the fat in a diamond pattern, being careful not to cut into the flesh. 
  3. Using a pestle and mortar grind the cardamom pods and then combine all the glaze ingredients, apart from the cloves, in a small bowl, and spread thickly over the scored fat. Press a single clove firmly into the criss-cross join between each scored diamond, until the ham is completely studded.
  4. Sit the joint on a rack in a large roasting tin, lined with foil (to make the tin easier to clean afterwards). Add 200ml (1⁄3pt) water to the tin and bake for 30 mins, or until caramelised and golden. Rest for 10 mins before carving into thin slices. Serve. 

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  • Ingredients

  • 3kg (4lb) unsmoked, boneless gammon joint
  • 1 tbsp soft dark brown sugar
  • 4 whole cloves
  • 1 tbsp whole black peppercorns
  • 2 bay leaves
  • For the glaze

  • 3 tbsp apricot jam
  • 1 tbsp soft dark brown sugar
  • 10 whole cardamoms
  • large pinch ground allspice
  • 1 tbsp Dijon mustard
  • 1 tbsp cider vinegar
  • 2 tsp cornflour or plain flour
  • 30 whole cloves
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  • Energy 1972kj 471kcal 23%
  • Fat 24.1g 34%
  • Saturates 8g 40%
  • Sugars 6.4g 2%
  • Salt 7.3g 121%

of the reference intake
Carbohydrate 7g Protein 56g Fibre 0g

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