Apricot Glazed Ham

3:10 pm on 10 December 2010

A decorated ham on the bone is an easy and cost efficient way to feed a large number of people. For a brunch you only need warm croissant and a little brie to go with steaming coffee. And for a salad or vege dish or two and crusty bread. Rather than the normal mustard, try the sweet mustard fruits, they are delicious served warm or cold.

Preparation time 15 minutes
Cooking time 45 minutes
Serves 12


  • cooked half ham on the bone
  • 1 tablespoon whole cloves
  • ½ cup savoury-style apricot sauce


Preheat the oven to 180ºC.  Line a large baking tray or shallow roasting dish thoroughly with two layers of foil.

Carefully run your fingers under the skin of the cooked ham and slowly lift the skin away.  By doing this with care you will finish with a smooth layer of fat that will glaze beautifully.  Place the ham on the prepared tray.

Using a small sharp knife, cut the ham's fat layer into a criss-cross diamond pattern.  Decorate with cloves.  Brush a little of the apricot sauce over the ham.

Bake in the preheated oven for 40-45 minutes brushing with the remaining sauce every 10 minutes until well glazed.  Transfer the ham to a serving platter. 

Decorate by wrapping a clean, preferably old cloth or large paper serviette  around the knuckle end and tie to secure, adding cuttings of herbs if wished to garnish.

Allyson's tips

- To serve the ham hot, weigh the ham, glaze as per recipe and bake at 160ºC for 20 minutes per 500 grams, brushing with the apricot sauce every 20 minutes.  Should the ham brown too much, cover with foil or baking paper.

- For easy carving buy a knuckle end half ham on the bone. Or for a very easy carving ham, buy a champagne ham. This is where the large bone has been removed before the ham process, leaving only the knuckle bone in place.

- I use two layers of foil to try to prevent any glaze getting under the foil and burning on the tray as the sugar in the glaze will make a mess if it does.

- Use a savoury apricot sauce, there are/is a number to chose from in the supermarket or alternatively try plum sauce.

From Jesse Mulligan, 1–4pm

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