Glazed Boston butt

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Lamb

By Food24 November 03 2009
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Ingredients (14)

500.00 g ham — Boston butt or slipper
3.00 water
10.00 cloves
1.00 onion — medium
12.00 black peppercorns — whole
2.00 bay leaves
250.00 ml apple juice
60.00 ml sherry
50.00 g apricots — dried, soaked
100.00 g prunes — dried, coaked
cornflour
Glaze
60.00 ml honey
30.00 ml Dijon mustard
15.00 ml vinegar — cider
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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.



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