Apricots and Gammon or Ham

An easy-to-make and satisfying hot supper dish, this can be served with mashed potatoes green vegetable. If fresh apricots are not available, drained, canned apricots may be substituted. They should be put on the gammon slices without additional cooking and the syrup in which they are packed can be used in the baking.

6 oz. sugar

10 fl. oz. water

1 lb. fresh apricots, blanched, peeled, halved and stoned

4 thick slices gammon or ham,

6 to

8 oz. each

8 cloves

4 teaspoons soft brown sugar

1 oz. butter

Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).

In a medium-sized saucepan, dissolve the sugar in the water over moderate heat. Bring to the boil. Add the apricot halves, lower the heat and simmer for about 10 minutes or until the apricots are tender but still firm. Remove from the heat.

Place the gammon or ham in a large baking dish. Insert the cloves into the fat and sprinkle the slices with the brown sugar.

Drain the apricots and arrange them on top of the gammon, adding a table-spoon of the syrup around each slice. Dot with butter and bake uncovered for 40 minutes, basting occasionally.

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