We selected a Kiwi Champagne ham - this would feed more than 50 people. The bonus is that it makes a great gift and family can take home a large piece each for sandwiches and salads. Order this ham through the deli counter at your supermarket if you can't find it. It never fails to impress.
|425 g||Apricot halves|
|4 tbsp||Brown sugar|
|2 tbsp||Wholegrain mustard|
|3 tbsp||Orange marmalade|
|9 kg||Champagne ham|
- Preheat the oven to 160 degC. Move the baking racks to the middle of the oven. Line a large roasting pan with tinfoil.
- Place drained apricots, brown sugar, whole seed mustard and orange marmalade in a food processor. Process until smooth and runny enough to use as a baste.
- Carefully peel skin off the ham, score in a criss-cross pattern and stud with cloves, then apply baste. Pour baste from above so it drizzles down all over the ham.
- Place in oven and bake for 2 hours.
Note: If your oven runs hot due to the high sugar content in the glaze, the ham can brown quickly. Adjust the temperature if necessary. Remember the ham is cooked - just glaze and heat it.