The alcohol in this glaze combines with the apricot jam to make the ham very moist and juicy. Store unused ham in the fridge wrapped in a clean muslin bag or a piece of old clean sheet, don’t wrap in plastic.
Ingredients
- 1 jar (300 ml) apricot jam
- ½ cup whisky or brandy
- Optional 1 tbsp seed mustard
- 1 whole cooked leg ham, bone in or out
Cut around the shank of the ham with a sharp knife. Using your thumb in a pushing motion work the skin away from the thin layer of fat underneath – work slowly so as not to rip through the fat. Lightly cut a crisscross pattern in the surface of the fat, all over top and sides of the ham – don’t cut too deep or it will split open when it cooks. Push a whole clove into the centre of each diamond cut.
Mix apricot jam with brandy and optional mustard. Preheat oven to 180°C. Place ham in a big 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. Serve at room temperature.
Makes enough glaze for 1 big ham. Good also with Riesling or Chardonnay.
Tip
I usually do the glazing on Christmas Eve and my one tip for you is this: don’t drink too much of the whisky while you are on this crucial job!
Life With Janet 