Ham Stuffed with Apricots

Name: Ham Stuffed with Apricots
Cuisine: Northern Europe
Ingredients: 4 tablespoons Golden Syrup or treacle; 1 cup (120 g) fresh white breadcrumbs; ½ lb (240 g) fresh apricots, not too ripe; 1 lb (½ kg) plain flour; ⅜ cup (90 g) blanched almonds, fried to a pale golden colour; ⅜ cup (90 g) blanched almonds, fried to a pale golden colour; demerara sugar; 4 tablespoons Golden Syrup or treacle; 4 to 6 lb (2 to 3 kg) uncooked sweet-cured ham or gammon; 4 to 6 lb (2 to 3 kg) uncooked sweet-cured ham or gammon

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

This recipe probably comes from Oxfordshire where the famous Moor Park strain of apricots was developed. It is a very good cold luncheon dish.

Ingredients

4 to 6 lb (2 to 3 kg) uncooked sweet-cured ham or gammon
1 lb (

Europe
United Kingdom
Engalnd
Lunch

Method

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 2 tablespoons of water. Cook for 4 minutes to release the juice