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BBQ Apricot Glazed Ham with Mustard Fruits
Who can resist a delicious cooked ham? And when it's paired with the fantastic sweet and savoury flavours of apricot sauce and mustard fruits, this summer classic takes on even greater appeal. Try it all through summer or as a fabulous Christmas treat!
Prep time:
Cook time:
Ingredients
- 100% New Zealand Pork Cooked Half Ham on the Bone
- 2 Tbsp whole cloves
- 300g bottle Wattie's Bit on the Side Spiced Apricot Sauce
- 500g selection of dried fruits (apricots, figs, prunes, apples)
- 3 firm ripe pears, peeled, cored and quartered
- 1/2 tropical gold pineapple, skinned and sliced into wedges
- 565g can lychees in syrup
- 2-3 Tbsp wholeseed mustard
- 1/2 cup brown sugar
- 1 1/2 cups dry white wine
- 1/2 cup white wine vinegar
Method
1. Carefully run your fingers under the skin of the 100% New Zealand Pork Cooked Half Ham on the Bone andlift it away. Do this slowly so you finish with a smooth layer of fat that will glaze beautifully. Place ona rack in a foil lined baking tray.
2. Using a small sharp knife, cut ham fat layer into a criss-cross diamond pattern. Decorate ham withwhole cloves. Brush 1/2 cup Wattie’s Bit on the Side Spiced Apricot Sauce , over the ham. Pour 2cups water around the ham.
3. In a separate smaller foil lined baking tray, put the dried fruits, pears, pineapple, lychees and syrup,mustard, brown sugar, wine and vinegar. Stir gently to mix.
4. Preheat a lidded barbecue to 200ºC, place ham tray in the centre of the barbecue, cover and returnto temperature, this will take about 15 minutes. Turn the gas to low and cook at 200ºC for 1 hour 45minutes or until hot through to the bone.
5. Add the tray of mustard fruits to the barbecue for the final 45 minutes’ cooking time. Stir throughremaining Wattie’s Bit on the Side Spiced Apricot Sauce into the warm mustard fruits. Serve hamevenly sliced hot or cold, accompanied with Mustard Fruits.Oven cooking Method Bake at 180ºC for 30-40 minutes, brushing with glaze every 10 minutes.
To Serve Hot:
Bake at 160ºC, allowing 20 minutes per Kilogram, brushing with remaining glaze every10 minutes, until it has all been used.
For more great pork recipes, visit www.pork.co.nz
