Apricot and Whisky Glazed Ham
Ham is a must-have at Christmas and a glaze helps to give a golden colour and light caramelisation to fat. Here, we’ve added some Bridge Hill dried apricots to the roasting pan. From Central Otago, they have a lovely tart flavour which helps to cut through the richness of the ham. Apricot jam makes a wonderful ham glaze, lending a warm hue and the sweet flavour of summer. The orange juice, mustard powder and whisky add a tart kick.
Put all the glaze ingredients except the whisky in a small pot over a low heat, bring to a boil and simmer gently for 5 min.
Remove from the heat and stir in whisky. Cool before using (this can be made a week ahead).
Take ham out of the refrigerator 1 hour before baking to bring it up to room temperature. Preheat the oven to 150C.
Remove the skin and score fat of ham in a diamond pattern using a sharp knife. Stud with cloves (you can do this a day ahead). Place ham in a large roasting dish, add 1 cup water and bay leaves to the pan. Baste the ham with the glaze. Allow 15 min cooking time for each 500g of meat. Baste every 30 min and lightly cover the top with foil or baking paper if the glaze starts to darken too quickly.
In the final hour of cooking, add apricots to the roasting dish and cook until starting to caramelise.
Apricot and whisky glaze:
1/2 cup Pepler’s apricot jam
1/2 cup Brown sugar
3/4 cup Orange juice
1 Tbsp Dry mustard powder
1/4 cup Whisky
1 packet whole cloves
Few sprigs bay leaves
1 packet Bridge Hill dried apricots