Ingredients (3)
- 6-7kg whole leg ham
- 340g (1 cup) apricot jam
- 125ml (1/2 cup) gin
Method
Show ingredient quantity- Step 1 Preheat oven to 170C/150C fan forced. Place an oven shelf in the lowest position, removing other shelves. Place a wire rack into a large roasting pan and add 2cm water to the pan.
- Step 2 Use a small sharp knife to cut through the rind around the shank of the ham6-7kg whole leg ham, about 10cm from the end. Working around the cut, run your fingers between the rind and fat layer. Loosen and lift off the rind, leaving the fat layer intact. Use the knife to score the fat in a diamond pattern.
- Step 3 Place the apricot jam340g (1 cup) apricot jam in a small saucepan and stir over low heat for 1-2 minutes or until runny. Strain through a sieve to remove any large pieces of fruit. Return to the saucepan and stir in the gin125ml (1/2 cup) gin.
- Step 4 Transfer the ham to the prepared wire rack in the pan and wrap the shank in foil. Brush glaze over ham. Bake for 1 hour 30 minutes, brushing with glaze every 15 minutes, or until golden and caramelised. Serve.