This recipe probably comes from Oxfordshire where the famous Moor Park strain of apricots was developed. It is a very good cold luncheon dish.
Cut the bone out of the ham. Mix the flour with enough water to make a stiff dough — this is the crust in which the ham will be baked.
Cut the apricots away from their stones and put them into a saucepan with
Roll out the crust and lay the ham on it. Pull the sides of the crust over the ham and mould together so that the ham is sealed in.
Put the ham on a baking tray and
©1980 The Estate of Elizabeth Ayrton