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Maggie Beer

Baked Leg Ham with Mustard Apricots

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Preparation Time 20 minutes. Cooking Time 20 minutes.


Step 1: Pre heat oven to 240-250C (or as hot as your oven will go).

Step 2: To remove the skin from the ham, make a small cut just through the skin around the knuckle of the ham, then by using your fingers, push them between the skin and the fat and use the other hand to peel back the skin, then gently work your way from the top of the ham down to the knuckle.

Step 3: Using a sharp knife, score the skin of the ham just through to the fat creating a diamond pattern.

Step 4: Place the ham onto a lined baking tray with a trivet and pour the water onto the tray (this will prevent the juices from burning).

Step 5: Drain the syrup from the Mustard Apricots. Place the apricots into a bowl and put aside, place a ¼ cup Mustard Apricot syrup and ¼ cup brown sugar into a mixing bowl. Mix well, smother over ham.

Step 6: Place into the preheated oven for 8–10 minutes to achieve a good burnish.

Step 7: Remove from oven and place a single apricot onto each diamond of the ham with a toothpick.

Step 8: Place back into the oven for a further 8-10 minutes.

Step 9: Remove from the oven and carve at the table, remove the toothpicks and serve with the apricots.


  1. 1 cup water
  2. You'll need to make: 430g Dried Mustard Apricots
  3. 1/4 cup brown sugar

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