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Redcurrant and balsamic glazed ham

  • 0:35 Prep
  • 1:40 Cook
  • 12 Servings


  • 8kg cooked leg ham
  • 2 teaspoons whole cloves
  • 210g jar redcurrant jelly (see note)
  • 1/4 cup brown sugar
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon black peppercorns


  • 1
    Preheat oven to 180°C/160°C fan-forced. Cut through ham rind 8cm from shank. Run thumb underneath rind to separate from fat. Peel back and remove rind. Using a small sharp knife, score fat diagonally at 3cm intervals to form a diamond pattern. Press a clove into the centre of each diamond. Wrap shank end in foil.
  • 2
    Place jelly, sugar, balsamic vinegar, peppercorns and ½ cup cold water in a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until jelly has melted. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until slightly thickened. Remove from heat. Stand for 10 minutes. Strain through a fine sieve into a heatproof jug. Discard peppercorns.
  • 3
    Place ham on a wire rack in a roasting pan. Add boiling water to pan until it reaches 2cm up sides of pan. Brush ham with 1/4 jelly mixture. Bake, basting with remaining jelly mixture every 20 minutes, for 1 hour 30 minutes or until ham is golden. Remove foil and serve.

Source: taste.com.au


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