Apricot & Ginger Glazed Shoulder Ham

1 hour 30 mins
Capable Cooks
10 people

What you’ll need

·         1 Three Aussie Farmers Shoulder Ham

·         1 cup apricot jam

·         2 Tbsp. Fresh grated ginger

·         1/3 cup maple syrup

·         ½ cup lightly packed brown sugar

·         1 cup Dry ginger ale

·         2 Tbsp. Cloves

How to make it

1.       Stir marmalade, ginger, sugar and ginger ale in a small saucepan over medium heat. Bring to the boil, then reduce and simmer uncovered for 10 mins.

2.       Preheat oven to 180 degrees.

3.       Using a knife, cut rind around the shank end of the ham. Remove rind from ham by sliding your hand between the rind and fat layer.

TIP: Try not remove any fat from the ham!

4.       Score fat horizontally across the ham. Stud the fat with cloves across the entire ham. Place ham on wire rack and in a large baking dish. Wrap the shank end in foil.

5.       Brush ham with half of the glaze and place in oven for 1 hour and 20 minutes. Reglaze the ham throughout the cook.

6.       Enjoy!

Shoulder-Ham-060318-1.jpg

·         1 Three Aussie Farmers Shoulder Ham

·         1 cup apricot jam

·         2 Tbsp. Fresh grated ginger

·         1/3 cup maple syrup

·         ½ cup lightly packed brown sugar

·         1 cup Dry ginger ale

·         2 Tbsp. Cloves

1.       Stir marmalade, ginger, sugar and ginger ale in a small saucepan over medium heat. Bring to the boil, then reduce and simmer uncovered for 10 mins.

2.       Preheat oven to 180 degrees.

3.       Using a knife, cut rind around the shank end of the ham. Remove rind from ham by sliding your hand between the rind and fat layer.

TIP: Try not remove any fat from the ham!

4.       Score fat horizontally across the ham. Stud the fat with cloves across the entire ham. Place ham on wire rack and in a large baking dish. Wrap the shank end in foil.

5.       Brush ham with half of the glaze and place in oven for 1 hour and 20 minutes. Reglaze the ham throughout the cook.

6.       Enjoy!

Shoulder-Ham-060318-1.jpg

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