Campbells Kitchen

Method

• Preheat oven to 180°C (160° fan-forced).
• Place apricots and stock into a microwave safe measuring jug.  Microwave on HIGH for 2 minutes. Let mixture cool. Remove the apricots and cut into strips. Reserve the stock.
• To make the Apricot Glaze combine apricot strips, brown sugar and 1/4 cup reserved stock in a small bowl, to make the apricot glaze.
• Line a baking dish with aluminium foil.  Place ham into a roasting pan, on a rack. Brush with some of the apricot glaze then bake for 1 hour. Brush ham with glaze then cook for another 30 minutes. Brush with glaze again then continute to cook for 30 mintues, brushing with glaze every 10 mintues. 
• To make Apricot Citrus Sauce - Place butter in a frying pan and cook over medium heat until melted. Add eschallots and cook for 5 minutes or until tender.  Stir in the jam, mustard, orange zest and remaining reserved stock and bring to the boil. Reduce heat to low and cook for 10 minutes, stirring occasionally,  until stock mixture is slightly thickened.
• Remove ham from oven, place onto serving dish, pour over remaining glaze and apricots. Slice ham and  serve with Apricot Citrus sauce.

Ingredients

1 cup dried apricots
1 cup (250ml) Campbell's Real Stock - Chicken
1/2 cup fully packed brown sugar
2 - 3kg boneless ham
1 tbsp butter
1/2 cup finely chopped eschallots
2 x 340g jars apricot jam
1/4 cup Dijon mustard
2 tsp finely grated orange zest