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Ham Glazed with Apricot & Whisky
1 whole cooked leg ham, bone in or out small handful whole cloves 300ml jar apricot jam ¼ cup whisky or brandy 1 tbsp seed mustard (optional)
© Annabel Langbein Media
Cut around the shank of the ham with a sharp knife. Using your thumb, in a pushing motion work the skin away from the thin layer of fat underneath – work slowly so as not to rip through the fat. Lightly cut a criss-cross pattern all over the surface of the fat. (Don’t cut too deep or it will split open during cooking). Push a whole clove into the centre of each diamond cut. Heat oven to 180°C.
Mix apricot jam with the whisky and mustard. Place ham in a large baking dish and spread over the glaze. Bake for 50-60 minutes, brushing with glaze from the bottom of the roasting pan every 10 or so minutes. Best served at room temperature.