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Glazed ham with apricot citrus sauce

Serves: 8+ people
Prep time:



  • 2.5 – 3.5 kg boneless or picnic ham
  • 1 cup dried apricots, thinly sliced
  • 250 ml (1 cup) Campbell’s Real Stock – Chicken
  • ½ cup brown sugar
  • 20 gm butter
  • ½ cup (100 gms) 
  • finely chopped eschallots
  • 1 x 340 g jar apricot jam
  • 1 tbs dijon mustard
  • 1 tsp orange zest
  • 100 ml orange juice


Preheat oven to 180 c (160 c) fan forced

To make apricot glaze:

  1. Place sliced apricots and Campbell’s Real Stock in a microwave safe jug. Cover and microwave on high for 2 minutes. Set aside to cool slightly.
  2. Remove apricot strips from jug, reserving stock. In a small bowl combine apricots, brown sugar and ¼ cup of reserved stock, stir to combine.

To cook ham:

  1. Line a baking dish with aluminium foil. If your ham has skin gently remove. Place ham in baking dish and brush with glaze mix. Cook in oven approximately 1-1.5 hours (or until cooked through) brushing with glaze every 30 minutes.

To make citrus sauce

  1. Melt butter in a small saucepan, add eschallots and cook gently for 3 minutes or until softened. Add jam, mustard, orange zest, orange juice, stock and any remaining glaze. Bring to the boil, reduce heat to low and cook for a further 10-15 minutes, stirring occasionally, until sauce has thickened slightly.

To Serve:

  1. Remove ham from oven, place on a serving dish, slice and serve with apricot citrus sauce.