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Spiced rum and apricot glazed ham
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Prep Time:
35 minutes
Cook Time:
100 minutes
Total Time:
135 minutes
Indulge in a sticky-sweet and spicy glazed Christmas ham masterpiece.
Ingredients:
  • 7kg whole leg ham, on the bone
  • Whole Cloves, to decorate
  • Bay leaves, to decorate
  • Fresh rosemary sprigs, to decorate
  • 370g jar apricot conserve
  • 125ml (1/2 cup) spiced rum
  • 45.20 gm barbecue sauce
Instructions:
  • Preheat the oven to 180C/160C fan forced. Position one shelf on the lowest rack and remove all other shelves.
  • With a small sharp knife, cut around the ham shank about 10cm from the end. Slide the knife under the rind along the edge of the ham. Gently remove the rind in one piece by separating it from the fat with your fingers. Wrap the rind in a damp tea towel for storing the leftover ham.
  • Prepare the ham by trimming excess fat to leave a thin 1cm layer. Score the ham in a diamond pattern about 5mm deep, and stud the centers with cloves.
  • Start by delicately infusing 250ml (1 cup) of water into a spacious roasting pan. Gently position the ham on a wire rack within the pan and elegantly cover the shank with foil.
  • In a saucepan over medium heat, simmer the conserve, rum, and barbecue sauce, stirring occasionally, until slightly thickened, about 8-10 minutes.
  • Drizzle half of the glaze over the ham, ensuring every inch is well-coated. Bake for 30 minutes. Rotate the pan halfway through and continue to bake, brushing the ham with glaze every 15 minutes for an additional 1 hour until the ham turns deep golden and develops a sticky glaze. Let it rest for 15 minutes before transferring to a serving platter. Garnish with bay leaves and rosemary, and remember to remove the foil before carving.

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