( SERVES 50 )
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.
(You can click on ingredients to see more related recipes)
|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.