Spiced Clementine Scented Ham with Apricot-Ginger Gravy
Spice up your holiday ham this year with this recipe. Bright clementines, dried tart apricots, and ginger flavour this ham perfectly.
YIELDS
6
TO
8
Ingredients
- 1/2 cup brown sugar
- 1 teaspoon espresso powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cloves
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- Zest of two clementines (or 1 orange)
- 1 can (355ml) ginger ale
- Juice of two clementines (or 1 orange)
- 3 bay leaves
- 1 1/2 cups diced, dried apricots
- 3kg (6.5lbs) Great Value Portion Bone in Ham
- 1 teaspoon cornstarch
Directions
- Preheat the oven to 350°F
- Mix together the brown sugar, espresso powder, onion powder, cloves, pepper, ginger, cayenne and clementine zest so everything is well incorporated.
- To a 6-quart Dutch oven, add the ginger ale, clementine juice, and dried apricots.
- Remove the ham from the package. Dry the exterior of the ham with some paper towels. Score the fat cap (if there is one) to reveal a diamond pattern.
- Season the ham on all sides except the flat, cut surface with all of the dry rub. Work it into the scored fat cap and all the nooks and crannies.
- Place the ham, cut side down, into the Dutch oven with the ginger ale mixture.
- Cook, uncovered for 12 minutes per pound.
- Remove the ham from the oven. Transfer the ham to a cutting board and tent with foil.
- Place the Dutch oven on the stove over medium heat.
- Mix together two tablespoons of water with the cornstarch until dissolved.
- Pour the cornstarch mixture into the Dutch oven. Whisk continuously and bring to a simmer until the gravy has thickened.
- Slice the ham and serve with the gravy. Enjoy!
