Apricot apple glazed ham
User Reviews
5
Apricot apple glazed ham
Description
This recipe starts by roasting a 2kg boneless smoked ham with roughly chopped carrots, onions, garlic cloves, apple halves, and a combination of apple juice and chicken stock in a covered roasting pan at low temperature for a slow cook. This allows the ham to stay moist while absorbing subtle flavors from the fruit and aromatics.
After the initial cooking time, the glaze is prepared by boiling apricot preserves with apple juice, brown sugar, white wine vinegar, and some of the cooking stock. The ham's skin is scored in a diamond pattern (with optional cloves inserted), then the glaze is brushed onto the surface.
The ham is placed back in the oven at a higher temperature to caramelize the glaze, basting several times until sticky and darkened, which creates a contrasting texture of a sweet and slightly tangy crust over the tender ham. The ham rests about 20 minutes before slicing.
This technique balances smoky, savory ham with fruity sweetness and acidity from the glaze and roasting liquid. The combination of apples and apricot preserves emphasize the mild fruit flavors and complement the meat.
Ingredients
- 2kg lb smoked ham boneless or gammon
- 3 carrot roughly chopped
- 2 apple halved
- 2 onion quartered
- 4 garlic cloves
- 2 cups/500ml apple juice
- 2 cups/500ml chicken stock
For the apricot apple glaze
- ½ cup apricot preserves or apricot jam
- 1 cup/250ml apple juice
- ¼ cup/50g brown sugar
- ¼ cup/60ml white wine vinegar
- ½ cup ham stock cooking stock
- salt to taste
Instructions
- Pre-heat the oven to 160°C/320ºF.
- Place the ham/gammon in a large roasting tray and add the carrots, onions, garlic, apples, apple juice and water to the roasting tray and cover with foil/lid.
- Place in the oven and roast for 20 minutes per 500g/1lb. A 2kg/4lb boneless ham/gammon will need 1 hour 20 minutes.
- When the ham is cooked, remove from the oven and turn the heat up to 200°C/390ºF.
- In a small saucepan, combine all the glaze ingredients and allow to come to the boil. Cook until the sugar has dissolved.
- Cut the skin off the gammon and cut a diamond pattern into the fat. At this stage you can press cloves into each diamond if desired.
- Pour the glaze over the gammon and place back in the oven to cook.
- Allow the glaze to get sticky but check on it regularly as it can burn quickly. Glaze the ham once or twice while baking to allow the glaze to get thick and sticky. When the glaze is sticky and dark, remove from the oven.
- Allow the ham to cool for 20 minutes then slice and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 12g | 4% |
| Protein | 27g | 54% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 77mg | 26% |
| Sodium | 1502mg | 63% |
| Potassium | 525mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 3845IU | 77% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 28mg | 3% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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