Apricot Glazed HamMake on Fresco
Well, the Celebrate and Bake classes are done for the year. No more; It has been wonderful to get around the country and share some great laughs, food and ideas with you, and I hope that this is just the beginning. Next year we plan to bring you even more. (Did you like your goodie bags? We are just having so much fun with them!!) So for those of you who missed out, (sorry) here is the widely acclaimed Apricot Glazed ham. I’m hoping it will be on your table this festive season.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 50 Grams dark brown sugar
- 1/2 cinnamon stick
- 1 whole star anise
- 110 Grams Dried Apricot Preserves or purchased apricot jam Recipe
- 70 Grams Sherry
- Pinches pink salt flakes BUY
- 1 Tablespoon grainy mustard
- 100 Grams liquid chicken stock
- Ham on the bone up to 3kg
Preheat oven to 170ºC. Line baking dish with paper.
Place sugar, cinnamon and star anise into Thermomix bowl and mill 20 sec/speed 10.
Add Apricot Preserves, sherry, salt and mustard and cook 5 min/100ºC/speed 2.
Peel skin off ham, score in traditional diamond pattern and stud with cloves if desired.
Pour over as much of the glaze as you need to cover without wastage.
Leave remaining glaze in Thermomix bowl or remove and set aside.
Bake ham for a time according to its size.
A good guide is until the fat has a slightly charred, sticky, caramelized look.
Add chicken stock to remaining glaze in Thermomix bowl and cook 3 min/100ºC/speed 2. Serve over sliced ham.