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Home » Food » Dinner » Apricot Slathered Ham
Apricot Slathered Ham
By Peter Sheppard, The New Fermenting Gourmet

Pete provides this simple recipe for jazzing up those spiral cut hams you see everywhere these days. Forget the bag of sauce and break out the jam!

Yield: 2 - 8-10lb sprial cut hams
2 8-10 lbs. Spiral Cut Ham
Apricot Slater
16 oz Apricot Jam or Marmalade
1 cup Brown Sugar
4 Tbsp grained Mustard
1 tsp ground Cloves
4 Tbsp Malt Vinegar
cracked Black Pepper, to taste

Place the apricot jam, brown sugar, mustard, vinegar, cloves, and pepper into the bowl of a food processor and pulse on and off until a smooth consistency is achieved.

Scrape up into a glass bowl and cover with plastic wrap - set into fridge to chill.

Pre-heat oven to 325°F and set the two hams together on a rack in a large roasting pan.

Bake for 1 hour, remove from oven and 'slather' half of the apricot mixture over the top, return the hams to the oven.

30 minutes later repeat with the other half.

Remove hams from oven and let stand 20 minutes before slicing.

Serve with mustards.

CHEF'S NOTES: Take some of the left over slather and blend with 3/4 cup of pan drippings, 1/2 cup of mustard, grated nutmeg and pepper to make a great simple sauce.

Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies)
Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
Looking for a home wine making club in the Los Angeles area? Check out our sister club, The Cellarmasters, over 30 and still stomping grapes.