Apricot Glazed Ham
Serving up a whole leg of ham, beautifully glazed to a golden brown, is one way a home chef can really bring a sense of seasonal occasion to the Christmas table. Not only does a glazed ham look great, but it is also super tasty, with a hint of sweetness in every slice. This version has a touch of honey and Chinese five-spice to add another layer of deliciousness to the big day.
Prep time: 15 minutes
Cooking time: 2 hours 10 minutes
Ingredients
4.5 kg Daylesford Meat Co. Whole Leg on the bone
⅔ cup brown sugar
⅓ cup apricot jam
1 teaspoon dry mustard powder
½ teaspoon Chinese five-spice
1 tablespoon honey
1 teaspoon salt
24 whole cloves (optional)
Preheat the oven to 140°C (130°C fan).
Place the ham skin-side up. Using a sharp knife, cut the skin to the bone at the knuckle end of the ham. Cut around the flat edges of the ham about 1 cm deep, just enough to be able to remove the skin. Carefully peel the flap of skin away from the ham, trying to leave the layer of fat intact. You may need to use the tip of the knife blade. Use the knife to cut a diamond cross-hatch pattern into the fat. Insert the cloves into the fat layer.
In a saucepan, add the sugar, jam, mustard powder, Chinese five-spice, honey, and salt. Cook over medium heat until the sugar has melted. Brush most of the glaze onto the ham using a pastry brush.
Enclose the ham in aluminium foil, ensuring it is well-covered, and place it on a baking tray. Cook for 1 hour 40 minutes. Remove from the oven and discard the foil. Brush with the remaining glaze and cook for a further 20 minutes.(If your ham is heavier cook an extra 15 minutes per 500g)
Remove from the oven, rest, carve, and serve.
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Apricot Glazed Ham
Ingredients
- 4.5 kg Daylesford Meat Co. Whole Leg on the bone
- ⅔ cup brown sugar
- ⅓ cup apricot jam
- 1 teaspoon dry mustard powder
- ½ teaspoon Chinese five-spice
- 1 tablespoon honey
- 1 teaspoon salt
- 24 whole cloves (optional)
Method
- Preheat the oven to 140°C (130°C fan).
- Place the ham skin-side up. Using a sharp knife, cut the skin to the bone at the knuckle end of the ham. Cut around the flat edges of the ham about 1 cm deep, just enough to be able to remove the skin. Carefully peel the flap of skin away from the ham, trying to leave the layer of fat intact. You may need to use the tip of the knife blade. Use the knife to cut a diamond cross-hatch pattern into the fat. Insert the cloves into the fat layer.
- In a saucepan, add the sugar, jam, mustard powder, Chinese five-spice, honey, and salt. Cook over medium heat until the sugar has melted. Brush most of the glaze onto the ham using a pastry brush.
- Enclose the ham in aluminium foil, ensuring it is well-covered, and place it on a baking tray. Cook for 1 hour 40 minutes. Remove from the oven and discard the foil. Brush with the remaining glaze and cook for a further 20 minutes.(If your ham is heavier cook an extra 15 minutes per 500g)
- Remove from the oven, rest, carve, and serve.
