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http://www.lifestylefood.com.au/recipes/214/peter-evans-baked-christmas-ham

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Peter Evans’ Baked Christmas Ham

For something deliciously different this year, try this simple baked ham.

Ingredients

Method

  • 1.

    Thin the apricot jam with a little sherry and heat until it becomes a sticky spread.

  • 2.

    Prepare ham by lifting off skin but leaving the fat. Diamond cut the fat and cut the skin off the bone.

  • 3.

    Mix the cinnamon with the star anise and rub into the fat.

  • 4.

    Spread two thirds of the apricot glaze over the ham (retain the rest for basting when cooking).

  • 5.

    Once ham is spread with the apricot glaze, press brown sugar over whole top of ham, making sure some sugar gets into diamond cuts.

  • 6.

    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.

  • 7.

    Serve with some chutneys, mustard, crusty bread, croissants, brioche etc.

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» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Sparkling Rose are the best wines to pair with Peter Evans’ Baked Christmas Ham.

 
 

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5 comments • 12 ratings
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Posted by SaffiReport
The recipe states 1 1/2 cups of dry sherry but the directions only say to use a "little" to thin the jam. What are you supposed to do with the other 1 1/3 cups and when? Unfortunately I put a little more than than a little in and diluted the jam too much. In the end had to throw the apricot jam and substituted with some marmalade I found in the back of the fridge. Turned out alright in the end.

Clearer directions would be helpful for next time (especially for the inexperienced)
Posted by MelissaReport
Tried Peter Evans' Baked Xmas Ham, BUT. What do you do with the 1 1/2 cups of Dry Sherry ???
Posted by Report
clearly you drink the sherry
Posted by Report
looks really nice
Posted by Report
looks tasty