Neven's sticky apricot & ginger glazed ham

Ingredients

Serves 8-10

To Cook the Ham

• 1 x Quality Assured James Whelan Heritage Cure Ham on The Bone (6.3-7.5kg)
• 4 carrots, peeled and roughly chopped
• 2 red onions, peeled and cut into wedges
• 400ml Cider
• 200ml Apple Juice

For the Glaze

• 350g Apricot Jam
• 3 tbsp Balsamic Vinegar
• 1 tbsp grated root ginger
• 2 whole Star Anise

Method

To Cook the Ham
1. Preheat the oven to 140°C (275°F/Gas Mark 1)
2. Line a tray large enough to hold the ham with parchment paper
3. Scatter the chopped carrots and red onion wedges on the tray
4. Place the ham on top of the vegetable and pour the apple juice and cider around the base
5. Cover with a double layer of tin foil
6. Bake in the oven for 5 hours (or according to packet instructions)
7. Once cooked remove from the oven and allow to cool completely before glazing or placing in the fridge overnight

For the Glaze
1. Place the apricot jam, balsamic vinegar, ginger and star anise in heavy based sauce pan
2. Bring to the boil and whisk until combined and reduced slightly
3. If you think it has become too thick and sticky, then add a tablespoon of water to loosen
4. Remove from the heat and allow to cool completely before using

To Glaze The Ham
1. Preheat the oven to 160°C (320°F/Gas Mark 3)
2. Place the cooked and cooled ham on a tray lined with parchment paper
3. Carefully remove the skin, leaving the layer of white fat intact.
4. Using a sharp knife, score the fat to make a diamond pattern, being careful not to cut into the meat
5. Spoon & brush over the prepared ham glaze, ensuring to completely cover
6. Place in the oven for 1½ hours, basting every 30 minutes with the glaze
7. Transfer to a serving platter and leave to rest for 15-20 minutes before carving