Ham Stuffed with Apricots

Preparation info

  • For

    8–10

    , or to serve twice
    • Difficulty

      Medium

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.

Ingredients

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

Method

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