Ham Stuffed with Apricots

Preparation info

  • Difficulty


  • For


    , or to serve twice

Appears in

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. (240 g.) fresh apricots, not too ripe
  • ¼ lb. (120 g.) fresh white breadcrumbs
  • 3 oz. (90 g.) blanched almonds, fried to a pale golden colour
  • 1 lb. (½ k.) plain flour (for the ham crust)
  • 10–20 cloves
  • ¼ lb. (120 g.) demerara sugar
  • 2 oz. (60 g.) golden syrup or treacle


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 4–6 lb. (2–3 k.) piece of ham. Cut the apricots away from their stones and put them in a saucepan with 2 tablespoons of water. Cook for 4 minutes to free the juice a little. Remove from heat and stir in breadcrumbs. Work the mixture together and press it into the hole in the ham. If not firm, tie the ham round with string. Spread with treacle, sprinkle a little sugar, and stick with cloves, lay in the crust and cover firmly.

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.