Ham Stuffed with Apricots

Name: Ham Stuffed with Apricots
Yield: For 8–10, or to serve twice
Cuisine: United Kingdom
Ingredients: 3 oz. (90 g.) blanched almonds, fried to a pale golden colour; 1 lb. (½ k.) plain flour (for the ham crust); 1 lb. (½ k.) plain flour (for the ham crust); 1 lb. (½ k.) plain flour (for the ham crust); 4–6 lb. (2–3 k.) sweet-cured ham or gammon; 4–6 lb. (2–3 k.) sweet-cured ham or gammon; ½ lb. (240 g.) fresh apricots, not too ripe; ¼ lb. (120 g.) fresh white breadcrumbs; 10–20 cloves; ¼ lb. (120 g.) demerara sugar; 2 oz. (60 g.) golden syrup or treacle; 2 oz. (60 g.) golden syrup or treacle

Preparation info

For
8–10
, or to serve twice

Difficulty
Medium

Appears in

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. (<

Europe
United Kingdom
Main course
Lunch
England

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