How To Cook a Smoked Ham Leg with Apricot Jam and Cloves

an image of a Smoked Ham Leg with Apricot Jam and Cloves in various stages of cooking

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Craving something deliciously smoky and sweet? Try this Smoked Ham Leg with Apricot Jam and Cloves, a perfect blend of flavors that will tempt your taste buds.




  • ± 3.5 pounds of Smoked Ham Leg (use the best quality you can get, not the overprocessed version, which is rather plasticky in texture)
  • ± 7-10 tsp Apricot Jam
  • ± 20-30 Cloves


  • 1/4 to 1/2 onion, finely sliced in slivers
  • ± 3/4 cup of orange juice with pulp
  • ± 10 tsp (50-75 ml) of maple syrup



  1. Place ham leg in a large casserole with ± ½ cup of water and cook for ± 2 hours at 350F / 180C.
  2. Once cooked through and soft remove the skin.
  3. Spread Apricot jam (you decide how much)
  4. Spike with Cloves (you decide how much)
  5. Return to oven and broil until you have the perfectly toasted topping (as per your preference)
  6. We placed an overproof dish below the Smoked Ham Leg to raise the fatty portion with the jam to make sure the jam does not drip off (it will melt) but most should remain on the ham.
  7. We had this 3.5-pound Smoked Ham Leg in the oven for roughly 3 hours in total (cooking as well as roasting time) and it was so tender and still so juicy.
  8. Served with potatoes and green peas.


  1. We also prepared a sweet sauce, but this was done by the seat of our pants, no real measurements taken and NO recipe used, we winged it:
  2. Sauté the onions in a large enough pot until glossy.
  3. Then add the juice, and maple syrup and cook while continuously stirring to reduce and until it starts to thicken.
  4. Serve over the meat.



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