Updated Nov 24, 2014Chatelaine
- Position rack in lower third of oven. Preheat oven to 325F. Slice off and discard ham rind and netting. Trim off all but 1/4-in. layer of fat. Place ham on a rack in a heavy roasting pan. Using a sharp knife, score top and sides of ham in a diamond pattern, about 1/4 in. deep. Pour water into pan to reach about 1 in. up the sides. Cover ham with foil. Bake 15 min per 500 g, 1 1/2 to 2 1/2 hours total.
- Stir jam with sugar, rum and spices in a medium bowl. Mixture will be lumpy.
- Transfer ham to a foil-lined rimmed baking sheet. Increase oven temperature to 350F. Spread 1/3 of jam mixture over ham. Return to oven. Bake, uncovered, 10 min. Spread with another 1/3 of jam mixture. Continue baking 10 min. Spread with remaining jam mixture. Bake 10 more min. Let stand 10 min before slicing.
Apricot jam, rum and spices add flavour to this mouth-watering dish. Serve with a colourful array of roasted vegetables.
This recipe also works for 2 1- to 1.25-kg boneless hams. Place cut-side down in a shallow-sided roasting pan or 9×13-in. baking dish. Cover with foil. Bake 15 min per 500 g, about 50 min. Continue with recipe above.
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