You can’t go past a traditional ham for Christmas, especially if you’ve got plenty of visitors. This apricot, clove, cinnamon and ginger wine glaze adds a warming, sweet and spicy flavour to the salty, savoury ham. Easy to put together, this flavourful glaze requires minimal effort and delivers maximum flavour. A crowd pleaser for sure, it’s just as good (if not better) as cold leftovers the next day.
Mix up some rosemary and HP sauce with Westgold Butter, roll it into a log using greaseproof paper, and freeze to create a “ready-to-eat” steak sauce.
8-10 kg ham on the bone
100g Westgold butter
1/2 cups brown sugar
2 cups ginger wine
3-4 cinnamon sticks
1 ½-2 teaspoons whole cloves
4 teaspoons mustard seeds
Juice of 2 lemons
2 thumbs fresh ginger
fresh ground pepper
200g gourmet dried apricots (soaked in boiling water)
watercress to serve
Preheat oven to 180 deg C. Remove ham from the packaging and carefully cut the skin around the hock bone and push your fingers between the fat and the skin, being careful to leave the layer of fat on the ham to keep it moist. Score the ham with a sharp knife, being careful not to cut too deep.
To make the glaze: put all ingredients in a saucepan except butter. Simmer with the lid on for 20-30 minutes to infuse. Remove from the heat and whisk in the butter.
Put the ham in a large roasting dish and pour over the glaze.Place in the oven for 20-30 mins until the fat has turned golden brown.
Turn down oven to 140 deg C, re-baste the glaze over the ham. If during the baking process the glaze starts to reduce too much add ½ cup water to the roasting pan. Bake for a further 1 ½ hours.
Remove ham from the oven and re-glaze. Add the strained dried apricots and coat with the glaze. Bake for another 30 minutes.
Remove from the oven and allow to rest for 20-30 mins before carving. Remove the spices from the dish and discard. Place the ham on a large platter. Spoon over the glaze and apricots and serve with watercress to the side.
(Note: don’t eat cloves)