- Serves 8+
- Preparation Time 15MINS
- Cook Time 01HR 30MINS
2.5 3.5 kg boneless or picnic ham
1 cup dried apricots, thinly sliced
250 ml (1 cup) Campbells Real Stock Chicken
cup brown sugar
20 gm butter
cup (100 gms)
finely chopped eschallots
1 x 340 g jar apricot jam
1 tbs dijon mustard
1 tsp orange zest
100 ml orange juice
STEP 1 Preheat oven to 180 c (160 c) fan forced
STEP 2 To make apricot glaze: Place sliced apricots and Campbells Real Stock in a microwave safe jug. Cover and microwave on high for 2 minutes. Set aside to cool slightly.
STEP 3 Remove apricot strips from jug, reserving stock. In a small bowl combine apricots, brown sugar and cup of reserved stock, stir to combine.
STEP 4 To cook ham: Line a baking dish with aluminium foil. If your ham has skin gently remove. Place ham in baking dish and brush with glaze mix. Cook in oven approximately 1-1.5 hours (or until cooked through) brushing with glaze every 30 minutes.
STEP 5 To make citrus sauce: Melt butter in a small saucepan, add eschallots and cook gently for 3 minutes or until softened. Add jam, mustard, orange zest, orange juice, stock and any remaining glaze. Bring to the boil, reduce heat to low and cook for a further 10-15 minutes, stirring occasionally, until sauce has thickened slightly.
STEP 6 To Serve: Remove ham from oven, place on a serving dish, slice and serve with apricot citrus sauce.