Smoked Ham in Apricot‑Ginger Glaze

• raw smoked ham kg

  on the bone (ask butcher if soaking is needed – some are pre‑soaked)

• ginger beer2 l

  beer

• bay leaf↗2
• whole pepper berries6

  berries

• black peppercorns6
• whole cloves↗30–40
• ground ginger↗1 tsp
• apricot jam↗340 g

Step-by-step instructions

1. 1

   If your ham needs to be soaked, do it a day before cooking: place it in a large pot (e.g., a canning jar), cover with cold water, leave in the refrigerator for 24 h, changing the water twice.

2. 2

   Drain the soaking water, rinse the pot, return the ham, add ginger beer, bay leaves, whole pepper berries, black peppercorns and cloves. Add enough water to fully cover the meat. If the bone sticks out of the liquid, turn the ham during cooking. Bring to a gentle boil over medium heat, cover with a lid or foil and simmer for 2 ½ hours, adding water as needed.

3. 3

   Preheat the oven to 200 °C (180 °C with convection, gas 6). When the ham cools to a temperature you can handle, drain the liquid, pat the meat dry with a paper towel. Using a small sharp knife remove the skin, leaving a layer of fat. Score the fat in a diamond pattern and insert a clove into each. Transfer the ham to a roasting pan. Mix ground ginger and apricot jam, brush the meat with the mixture. Roast for 1 hour until golden and glossy. Let the ham rest for 10 minutes, then slice and serve warm or chilled.