Glazed Boston butt

Recipe from: 12/1/1994 12:00:00 AM
Ingredients 15
Servings 0
Time

Ingredients

  • 500
    g
    Boston butt or slipper ham
  • 3
    Litres
    water
  • 10
    cloves
  • 1
    medium onion
  • 12
    black peppercorns
  • 2
    bay leaves
  • 250
    ml
    apple juice
  • 60
    ml
    sherry
  • 50
    g
    dried apricots, soaked
  • 100
    g
    dried prunes, soaked
  • cornflour
  • GLAZE
  • 60
    ml
    honey
  • 30
    ml
    Dijon mustard
  • 15
    ml
    cider vinegar
 

Method

 
1. Place ham in a saucepan and pour in the water to cover. Press the cloves into the onion and place in pan along with the peppercorns and bay leaves. Simmer for 1 1/2 hours. 2. Preheat oven to 180 ºC. Place the apple juice, sherry and drained dried fruit in a roasting pan. Remove cooked ham from cooking water and place in roasting pan. 3. Mix the honey, mustard and vinegar and brush on to the ham. Roast in the oven for 30 minutes. Transfer to a serving dish with the fruit. Adjust seasoning of the pan juices and thicken with a little cornflour. Pour over ham and serve with roast potatoes and assorted julienne vegetables.
 

Read more on: roast  |  lamb
 

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