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Apricot and Brandy Glazed Ham
1 whole cooked leg ham, bone in or out small handful whole cloves 1 cup apricot jam 1/4 cup brandy
© Annabel Langbein Media
Preheat oven to 150ºC. Warm ham in oven for 10-15 minutes until skin starts to loosen (this helps it peel off easily). Remove from oven and increase temperature to 180ºC. Peel off ham skin by gently pushing your fingers between skin and fat. Use a sharp knife to lightly score the fat in diagonal cross hatches. Insert a clove in the centre of each diamond.
Mix apricot jam with the brandy. 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.
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