Roast Ham with Apricots
- For the ham
- 2 kilograms raw ham (with the bone)
- 150 milliliters apple cider vinegar
- 300 milliliters beer
- 1 Orange (studded with 2 cloves)
- 1 Apple
- 1 onion
- 1 carrot
- 1 stalk Celery
- 1 thyme
- 1 Cinnamon stick
For the ham, place the ham in a large roasting pan and cover with water. Mix all the ingredients, expect the cloves, and add to the pan. Bring to a boil and simmer. Simmer for 15 minutes per 450 grams (approximately 2 cups) of liquid in the pot. Remove from heat and allow the ham to cool in the liquid.
Remove from the roasting pan and cut the fat off. In every corner of the ham, insert a clove.
For the topping, stir together the brown sugar, polenta, mustard, pepper, and whiskey. Brush the topping over the ham and place on a baking sheet. Pour apple juice over the ham and bake for 15 minutes per 450 gram (approximately 2 cups) of juice. Bake at 180°C (approximately 350°F). Bake, brushing as needed with apple juice.
Bring the Madeira wine to a boil in a saucepan and add the apricots. Remove from heat and infuse while covered.
Let infuse for 30 minutes. Before the end of the baking time, brush the ham with the Madeira-apricot liquid. To serve, cut into slices and serve with the apricots on a plate.