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A tradit
Apricot and ginger
baked ham
A Christmas essential: a leg of ham! Breakfast, lunch or dinner, step
up your ham game this year with our succulent and sticky baked
ham recipe. Just make sure you prepare for seconds - the glaze is
delightfully moreish.
Serves:
10
Prep time: 25 mins
Cooking time: 15 mins per 500g
Glaze Ingredients
Method
½ cup Pams Apricot Jam
1. Mix all glaze ingredients into a small saucepan and
stir over a low heat for 10-15 minutes until reduced
by half. Pour into a clean jar and cool before using.
1 340ml bottle Pams
Traditional Style Ginger
Beer
2 Tbsp Pams Wholegrain
Mustard
¾ cup Pams Soft Brown
Sugar
2 tsp Pams Crushed
Ginger
Ham Ingredients
Half or whole ham leg
Enough cloves to cover
ham
2. Using a sharp knife and your fingers, carefully lift
and remove the skin, leaving all the fat behind. You’ll
want to leave the fat on to keep your ham moist and
flavoursome!
3. Use a sharp knife to score through the fat in a
diamond pattern. Push a single clove into each
diamond.
4. Remove your ham from the fridge one hour before
baking and place into a large roasting dish with 1
cup of water. Brush the ham with your prepared
glaze, making sure you leave some for basting.
5. Bake in an oven preheated to 150°C, allowing 15
minutes cooking time for every 500 grams of ham.
Brush more glaze over your ham every 30 minutes,
making sure you keep an eye on the colour. Lower
the temperature if the glaze starts to darken too
quickly.
Top Tips
• Save time on the big day and prep your ham the day before! For those of you who
are super organised, the glaze can be made and kept in the fridge for up to a week.
Just glaze and bake on the day.
