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www.janbilton.co.nz

Festive Apricot-glazed Ham

5-6kg cooked New Zealand ham on the bone
2-3 tablespoons whole cloves
1 cup apricot jam
3-4 tablespoons orange juice
1 tablespoon each: grated root ginger, cornflour
 
Preheat the oven to 160°C. Make a zigzag cut through the skin around the shank of the ham. Carefully pull the skin off, leaving the shank intact.

With the tip of a sharp knife, score across the fat covering the ham. Turn the ham at right angles, and score again to form a diamond pattern. Stud each diamond with a clove. Place in a roasting pan.

Warm the jam slightly. Sieve to remove any lumps. Add a little fruit juice to thin. Stir in the ginger and cornflour. Brush evenly over the ham.

If the ham is to be served hot, cook for 10 minutes per 500g, basting often. If the ham is to be served cold, bake for about 45 minutes in total. Remove when the ham is golden and lightly browned.

Decorate the shank. Garnish the top with fresh or canned fruits, or nuts and seeds.
Serves about 30.