Glazed ham
23/12/2011
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.
Ingredients
| 425 g | Apricot halves |
| 4 tbsp | Brown sugar |
| 2 tbsp | Wholegrain mustard |
| 3 tbsp | Orange marmalade |
| 9 kg | Champagne ham |
| 1 bunch | Cloves |
Directions
- 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.
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