There is no better centrepiece for your Christmas table than a beautifully glazed ham.
Larissa has shared her family’s top secret to making a pineapple and apricot glazed ham.
- 300g apricot jam
- 2 tins pineapple slices
- ½ cup brown sugar, plus extra
- Pinch of salt
- Glace cherries, to garnish
- 1 leg of ham, bone in (8kg), skin peeled and scored
Preheat oven to 180C.
In a small saucepan, add the jam, the pineapple liquid only (reserving the pineapple), brown sugar and salt. Bring to the boil and allow to simmer until the liquid has reduced by one third. Set aside.
Place the ham in a large roasting dish. Rub brown sugar thoroughly into the scored flesh and base the ham with the apricot glaze. Insert toothpicks across the ham, pin point the reserved pineapple using the toothpicks and stud the cherries.
Roast for 2.5 hours, basting the ham every 30 mins.
Allow to rest for 20 mins before carving onto a chopping board.