Apricot & ginger ham

Name: Apricot & ginger ham
Prep time: 3 h 40 min
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 15
Cuisine: Global
Ingredients: 4 kgs raw smoked ham on the bone (ask your butcher if your ham needs to be soaked before cooking- some are pre-soaked to save you time); 2 liters ginger beer; 2 bay leaves; 6 whole allspice berries; 6 black peppercorns; 30 30-40 whole cloves; 1 teaspoon ground ginger; 340 grams apricot jam

Apricot & ginger ham

Apricot & ginger ham requires about 3 hours and 40 minutes from start to finish. One portion of this dish contains approximately 0g of protein, 0g of fat, and a total of 102 calories. For $2.74 per serving, you get a hor d'oeuvre that serves 15. If you have peppercorns, allspice berries, cloves, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. Apricot Baked Ham, Apricot Holiday Ham, and Apricot Ham Rolls are very similar to this recipe.

Instructions

If your ham needs soaking, do this the day before cooking. Put it in a large pan (a preserving pan is great for this). Cover the ham with cold water and leave to soak in the fridge for 24 hrs, changing the water twice.

Ingredients you will need

Water

Ham

Equipment you will use

Frying Pan

Pour away the soaking water and rinse the pan. Return the ham to the pan and add the ginger beer, bay leaves, allspice, peppercorns and 6 of the cloves. Top up the liquid with enough water to cover the ham. If the bone sticks out of the liquid, dont worry just rotate the ham halfway through cooking. Put over a medium heat and bring to a gentle simmer, then cover with a lid or a piece of foil. Leave to cook for 2 hrs, topping up with water as it cooks.

Ingredients you will need

Ginger Beer

Peppercorns

Bay Leaves

Allspice

Clove

Water

Bone

Ham

Equipment you will use

Aluminum Foil

Frying Pan

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

When the ham is cool enough to handle, discard the cooking liquid and pat the ham dry. Use a small, sharp knife to pare the rind away from the ham, leaving a layer of fat attached to the meat. Score the fat in a diamond pattern and stud all over with the remaining cloves.

Ingredients you will need

Clove

Meat