Canadian Easter recipe: Apricot gaze spiral ham

Canadian Easter recipe: Apricot gaze spiral ham

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Here we find one of the most delicious Canadian Easter recipe for a fantastic dinner with the whole family! Infact this dish is bursting with flavour and feeds 12!

Ingredients

9 lb (4.1 kg) fully cooked spiral-cut ham

1 cup (250 mL) pear juice or pear nectar

2/3 cup (150 mL) apricot jam

1/3 cup (75 mL) packed brown sugar

1 tbsp (15 mL) dry mustard

1 tbsp (15 mL) cider vinegar

1 tsp (5 mL) ground ginger

1/4 tsp (1 mL) ground allspice

Preparation

Place ham, flat side down, on rack in roasting pan; pour in 2 cups (500 mL) water. Cover tightly with foil; roast in oven at 325°F (160°C) for about 3 hours.

In small saucepan, whisk together pear juice, jam, sugar, mustard, vinegar, ginger and allspice over medium heat until jam is melted; brush half over ham. Bake, covered and brushing with remaining jam mixture halfway through, for 1 hour.

Transfer to cutting board; tent with foil and let stand for about 20 minutes before serving.

Variation

Replace spiral ham with 12 to 15 lb (5.4 to 6.75 kg) fully cooked bone-in smoked ham. Roast as directed for 3 hours.

Slide sharp knife under skin (if any) and lift off. Trim fat to 1/4-inch (5 mm) thickness; diagonally score into diamond shapes. Brush with half of the jam mixture; bake, covered and brushing with remaining jam mixture halfway through, for 1 hour.

Wine paring for this dish

We suggest to pair this recipe with a dry white wine like Farnito Chardonnay, soft, savory, and harmonious.

dissolve. Let sit for about 15 minutes, until the yeast is risen and bubbling. Meanwhile, in a medium bowl, mix the lemon zest, butter, vanilla, 1/2 can of sweetened condensed milk, egg, and beat together. Add to the bowl of the stand mixer and beat on low speed for 5 minutes. Add in the flour a cup at a time, mixing to incorporate, until you have added all 4 cups. You will be left with a sticky, dense dough. Remove the bowl from the stand mixer, set in a warm place covered with a towel, and let rise for 1 hour. After the hour is up, punch down the dough and remove it from the bowl. Put it on a floured and oiled counter top and roll in to two long, even cylinders. Lay the cylinders of dough out on the pan to form a ring. Cover with a towel, set in a warm place, and let rise 2 hours more. Pre-heat the oven to 350 degrees Fahrenheit. Start the pastry cream, heat the egg yolks, water, sweetened condensed milk and corn starch in a small sauce pan over medium heat, stirring constantly. As the mixture gets hotter and comes to a boiling point, stir more rapidly. As it starts to thicken, remove it from heat.

The consistency should be like a pudding, not thick enough to stand on its own. Stir in the vanilla. Spoon the pastry cream onto the top of the ring of bread. It will ooze over the edges, that’s ok. Paint the remaining space of the bread with the beaten egg. Place in the oven and bake for about 30 minutes, until the bread is a nice golden brown. Remove from the oven and let cool. Decorate with confectioner’s sugar and sliced Maraschino cherries.

Wine paring for this dish

Delicious with Farnito vinsanto del Chianti from Carpineto, a good balance between the complex, intense balsamic fragrances, the alcohol and the sweetness. Long and persistent.