For something deliciously different this year, try this simple baked ham.
Thin the apricot jam with a little sherry and heat until it becomes a sticky spread.
Prepare ham by lifting off skin but leaving the fat. Diamond cut the fat and cut the skin off the bone.
Mix the cinnamon with the star anise and rub into the fat.
Spread two thirds of the apricot glaze over the ham (retain the rest for basting when cooking).
Once ham is spread with the apricot glaze, press brown sugar over whole top of ham, making sure some sugar gets into diamond cuts.
With the ham in the roasting dish, add three quarters of an inch of water and cook for one and a half hours on 200 C, basting with remaining glaze from time to time – careful not to burn.
Serve with some chutneys, mustard, crusty bread, croissants, brioche etc.
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