No christmas or easter is ever complete without a baked ham. First, you must start with a gammon. Gammon is raw, cured bacon leg cut and only called ham when it is cooked. A baked ham is always a favorite at christmas and perfect for boxing day buffets or use the same recipe for a delicious easter lunch. Baked, stuffed hams are believed to have originated in the cotswolds centuries ago with ham stuffed with apricots based on a medieval dish from oxfordshire. The american style glazed crust is infinitely preferable to the original british flour and water crust as it adds sweetness and flavor to the ham. A traditional savory dish to serve with this ham recipe would be pease pudding, hailing from northeast britain. My gammon with apricot stuffing recipe is a wonderful take on the traditional baked ham with a fruity, apricot stuffing.
