Total time+60 minutes
Ready in 2 hours 15 minutes, 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.
- 425g can well-drained apricots
- 4 tbsp brown sugar
- 2 tbsp whole seed mustard
- 3 tbsp orange marmalade
- 1 Champagne ham, 8.5-9kg
- Whole cloves
1. Preheat the oven to 160°C. Move the baking racks to the middle of the oven. Line a large roasting pan with tinfoil.
2. Place apricots, brown sugar, whole seed mustard and orange marmalade in a food processor. Process until smooth and runny enough to use as a baste.
3. 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.
4. 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.