Baked Christmas Ham

• In a medium bowl, combine apricot sauce, rosemary and Worcestershire sauce. Season with pepper and whisk well to combine.

• Pull rind from the top of ham (leaving the white fat covering underneath). • Lightly score fat in a 1.5cm criss-cross pattern.

TIP: Scoring the ham allows the glaze to penetrate better, but be careful not to slice through the meat!

• Place ham, fat-side up, in a lined baking dish. • Brush a third of the glaze over all sides of ham, then add 1/4 cup of water to the base of the dish. Cover ham with foil.

TIP: The water prevents the excess glaze from burning.

• Roast ham for 1 hour, basting with the remaining glaze every 20 minutes, until caramelised and heated through.

TIP: Glazing the ham regularly will prevent it from drying out!