Glazed Ham

Nothing looks more splendid than a glazed ham studded with cloves and it is, fortunately, not difficult to achieve. A ham weighing 2.25–2.75 kg / 5–6 lb off the bone will serve 10, with some left over for sandwiches. All it needs are some boiled and buttered new potatoes and some blanched green beans to go with it.


  • 900 g/ 2 lb dried apricots
  • ½ bottle of cooking brandy
  • 1 ham, weighing 2.25–2.75 kg/ 5–6 lb
  • 3 tbsp clear honey
  • 2 tbsp mustard powder about 12 cloves
  • 1 cinnamon stick
  • 2 tbsp caster sugar


Several days before you want to serve the ham, put the dried apricots to soak in the brandy.

In a large pan, cover the ham with water, bring to the boil and throw away the water. Replace with fresh water, bring to the boil, lower the heat and simmer for 50 minutes and drain.

Preheat the oven to 190°C/375°F/ gas 5. Leave the ham to cool until you can handle it while wearing rubber gloves, then cut the skin off but take care to remove as little fat as possible. Cut a diamond pattern into the fat and put the ham into a roasting pan. Mix the honey with the mustard powder and coat the ham with it. Push cloves into the corners of the diamond shapes and roast for 45 minutes. Remove from the oven and allow to cool completely.

Put the drained apricots in a saucepan with 600 ml/ 1 pt water, the cinnamon stick and caster sugar. Bring to the boil, lower the heat and simmer gently until the apricots have plumped and the liquid evaporated. They are now ready to serve as a sweet relish with the sliced ham.