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.
Cut the bone out of the piece of ham. Make the crust in which it will bake as in the recipe, using about
Bake for 1½ hours (see p. 80). When you have broken away the crust, stick the top of the ham with almonds between the cloves. The apricot stones may be cracked and their kernels used (though not, of course, fried), if preferred.
©1975 The Estate of Elizabeth Ayrton