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Apricot glazed ham
( SERVES 50 )

NZ Woman's Weekly

4.0 / 5 FROM 1

We selected a Kiwi Champagne ham - this would feed more than 50 people. The bonus is that it makes a great gift and family can take home a large piece each for sandwiches and salads. Order this ham through the deli counter at your supermarket if you can't find it. It never fails to impress.

Ingredients

425 g	Apricot halves, canned, well-drained
4 Tbsp	Brown sugar
2 Tbsp	Wholegrain mustard
3 Tbsp	Orange marmalade
9 kgs	Champagne ham
1 packet	Cloves

Directions

Preheat the oven to 160C. Move the baking rack to the middle of the oven. Line a large roasting pan with tinfoil.
Place drained apricots, brown sugar, whole seed mustard and orange marmalade in a food processor. Process until smooth and runny enough to use as a baste.
Carefully peel skin off the ham, score in a criss-cross pattern and stud with cloves, then apply baste. Pour baste from above so it drizzles down all over the ham.
Place in oven and bake for 2 hours.

Note: If your oven runs hot due to the high sugar content in the glaze, the ham can brown quickly. Adjust the temperature if necessary. Remember the ham is cooked - just glaze and heat it.