Apricot & ginger ham

Apricot & ginger ham

  • 1
  • 2
  • 3
  • 4
  • 5
(10 ratings)

Prep: 10 mins Cook: 3 hrs, 30 mins Plus optional soaking

More effort

Serves 15 - 20
Glaze your gammon joint with fruit, bay leaves, allspice and cloves then slow-roast and serve in thick slices

Nutrition and extra info

  • Freeze in slices

Nutrition: per serving (20)

  • kcal343
  • fat18g
  • saturates6g
  • carbs13g
  • sugars13g
  • fibre0g
  • protein33g
  • salt4.3g
Save to My Good Food
Please sign in or register to save recipes.


  • 4-5kg raw smoked ham on the bone (ask your butcher if your ham needs to be soaked before cooking- some are pre-soaked to save you time)
  • 2l bottle ginger beer



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 bay leaves
  • 6 whole allspice berries
  • 6 black peppercorns
  • 30-40 whole cloves



    A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

  • 1 tsp ground ginger
  • 340g jar apricot jam


  1. If your ham needs soaking, do this the day before cooking. Put it in a large pan (a preserving pan is great for this). Cover the ham with cold water and leave to soak in the fridge for 24 hrs, changing the water twice.

  2. Pour away the soaking water and rinse the pan. Return the ham to the pan and add the ginger beer, bay leaves, allspice, peppercorns and 6 of the cloves. Top up the liquid with enough water to cover the ham. If the bone sticks out of the liquid, don’t worry – just rotate the ham halfway through cooking. Put over a medium heat and bring to a gentle simmer, then cover with a lid or a piece of foil. Leave to cook for 2½ hrs, topping up with water as it cooks.

  3. Heat oven to 200C/180C fan/gas 6. When the ham is cool enough to handle, discard the cooking liquid and pat the ham dry. Use a small, sharp knife to pare the rind away from the ham, leaving a layer of fat attached to the meat. Score the fat in a diamond pattern and stud all over with the remaining cloves. Put the ham in a roasting tin. Mix together the ginger and jam and brush the mixture over the ham. Roast for 1 hr until golden and glistening. Serve hot or cold.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
29th Jan, 2018
My gammon was a small joint (less than 2kg) so I scaled everything accordingly. I ended up using raspberry jam instead of apricot but it was just fine and looked (and tasted) gorgeous!
15th Dec, 2015
Does the recipe call for alcoholic or non alcoholic ginger beer? Looks delicious!
28th Nov, 2015
By far the best baked ham recipe I've come across & I've made a fair few baked hams. The most popular dish at a pot luck dinner party with several people asking for the recipe. Definitely a new favourite!
22nd Mar, 2013
Made this for a family meal and everyone loved it. The ham was so moist & tasty and the glaze really set everything again. We also got quite a few ham sandwiches out of it as well!
15th Feb, 2013
Absolutely gorgeous. I highly recommend.
4th Jan, 2013
Easy to cook & even easier to eat. Will be doing this again.
3rd Jan, 2013
We've made a different ham each year. This is the best so far. Absolutely yummy.
1st Jan, 2013
This is such a good and easy ham..and the taste is sooooooooo good. I took a photo i was so happy with how it looked..
30th Dec, 2012
Lovely recipe for Christmassy ham! Easy to do just make sure you've got a big stock pot!
24th Dec, 2012
I made this along with other dishes for an Xmas get together of friends. It was really easy to do and everyone commented on how lovely it was. So much so that I have had a request to do another one ASAP to carry on eating over Xmas (tonights got wolfed off in no time so no leftovers I'm afraid).
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?