Honey glazed ham with apricot and sage stuffing and gravy  

Ingredients

Glaze for ham

Stuffing

Gravy

Method

To make the gravy:

Preheat the oven to 190 degrees. Place the chicken wings on a roasting tray and drizzle with a little oil and salt and pepper. Roast for an hour until roasted and golden, then add the vegetable and herbs and roast for a further 15 minutes. Put the tray on a low heat on the stove and add the white wine, reduce by half and 10 minutes of cooking. Add the tomato paste and cook for 3 minutes and transfer to a pot with the chicken stock. Cook for 2 hours. Pass through a sieve to remove the bones, vegetables and herbs. Reduce the sauce until it thickens a little. 

To make the stuffing:

Add butter to a medium sized pot, sauté the onions for 2 minutes and add the herbs. Cook for a further 2 minutes then add the apricots and breadcrums and mix well. Place into an oven proof dish and bake for 25 minutes until golden.

Cooking the ham:

Place the ham in a snug fitting pot. Roughly chop the carrots, celery, and onion and add to the pot with the peppercorns and bay leaf. Add the zest from the orange and lemon and cover the ham with cold water. Put on a high heat and bring to the boil when the water boils, lower to a slow simmer and cook for 1 hour and 30 minutes. When the time is up remove from the heat and allow the ham to cool in the stock for 30 minutes - this will help the ham take on some of the flavours. 

Pre-heat the oven to 160 degrees. Place the ham onto a clean board and take off the skin. Scour the fat in a diamond shape. Spike the ham with cloves, brush with Dijon mustard, and drizzle with honey and sprinkle with brown sugar, place the ham in a tray with the bottle of cider and roast until the fat becomes golden and the sugar caramelises. Baste the ham every 10 minutes with the cider and the honey that runs off into the tray.   

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