Serves 12
Ingredients
- 450g apricot jam
- 125ml orange juice
- 2 garlic cloves, crushed
- 3kg ham leg, skin removed, fat left behind
- Mustard, to serve
For the fruit
- 125ml (½ cup) castor sugar
- 500ml (2 cups) water
- ½ pineapple, peeled and chopped
- Small handful mint leaves + extra
- 750ml (3 cups) fruit (papaya, mango, pineapple and granadilla), cut into chunks
Method
- Preheat the oven to 200°C. Combine the jam, juice and garlic.
- Using a small, sharp knife, score the ham fat in a diamond pattern.
- Place in a deep roasting tray and cover the bone with foil. Season to your liking.
- Brush with the glaze and roast for two hours, brushing with the remaining glaze throughout cooking.
- Cover with foil if it browns too much.
- Set aside to rest for 10 minutes before carving.
- Serve hot or at room temperature.
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