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Redcurrant and balsamic glazed ham
Redcurrant and balsamic glazed ham
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Prep Time:
35 minutes
Cook Time:
100 minutes
Total Time:
135 minutes
Elevate your holiday ham with this stunning glaze!
Ingredients:
  • 8kg cooked leg ham
  • 2 tsp whole cloves
  • 210g jar redcurrant jelly (see note)
  • 45.00 gm brown sugar
  • 40.00 ml balsamic vinegar
  • 1 tsp black peppercorns
Instructions:
  • Preheat oven to 180°C/160°C fan-forced. Trim rind from ham, leaving a thin layer of fat. Score fat diagonally at 3cm intervals to create a diamond pattern. Insert a clove into the center of each diamond. Wrap the shank end in foil before placing it in the oven.
  • In a saucepan over medium-high heat, combine jelly, sugar, balsamic vinegar, peppercorns, and ½ cup cold water. Stir and cook for 5 minutes until the jelly has melted. Bring to a boil, then reduce heat to medium and simmer for another 5 minutes until slightly thickened. Remove from heat, let stand for 10 minutes, then strain through a fine sieve into a heatproof jug, removing the peppercorns.
  • Place the ham on a wire rack in a roasting pan and add boiling water until it reaches 2cm up the sides of the pan. Brush the ham with 1/4 of the jelly mixture. Bake for 1 hour 30 minutes, basting with the remaining jelly mixture every 20 minutes until the ham is golden. Remove the foil and serve.

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