• 3kg boneless ham
  • 1 onion, peeled and cut into quarters
  • 4 Schwartz bay leaves
  • ½ jar Schwartz whole cloves
  • 1 small jar apricot jam
  • 2 tablespoons dry sherry
  • 1 teaspoon Schwartz ground cinnamon


  1. 1

    Soak the ham in water for 12 hours prior to cooking, to remove any excess salt. 

  2. 2

    Rinse the ham and place in a large stock pot or saucepan with the onion and bay leaves. Cover with cold water and simmer for 3 hours until the meat becomes tender.

  3. 3

    Preheat the oven to 180°C, 350°C, gas mark 4. Remove the ham from the water and allow to cool for a few minutes.

  4. 4

    Cut away any skin, leaving a good layer of fat, then carefully score the fat in a diamond pattern, making sure not to cut into the meat.

  5. 5

    Place on a baking tray and stud the ham with the cloves in the scores that you have made on the fat.

  6. 6

    Gently heat the jam in a saucepan and stir in the sherry and cinnamon. Use this to glaze the ham generously.

  7. 7

    Bake in the oven for 45-50 minutes, or until sticky and golden, then leave to rest for 15 minutes before carving.

Nutritional Details

Each serving provides
  • Energy 829kj 198kcal 10%
  • Fat 8.9g 13%
  • Saturates 3.0g 15%
  • Sugars 23.5g 26%
  • Salt 2.6g 43%

% of the Reference Intakes

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