Ham Stuffed with Apricots

Preparation info

  • For


    , or to serve twice
    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This recipe probably originally came from Oxfordshire, where the famous Moor Park strain of apricots was developed. It is one of the best cold luncheon dishes in the world.


  • 4–6 lb. (2–3 k.) sweet-cured ham or gammon
  • ½ lb. (<


Cut the bone out of the piece of ham. Make the crust in which it will bake as in the recipe, using about 1 lb. (½ k.) of flour for a