BALSAMIC GLAZED HAM
BALSAMIC GLAZED HAM
Rated 5.0 stars by 1 users
Prep Time
25 minutes
Cook Time
90 minutes
Make a statement this Christmas with this sweet and sticky glazed ham recipe.
Pukara Estate
Ingredients
- 5kg ham leg on the bone, smoked, room temperature
-
2 Tbsp Pukara Estate Caramelised Balsamic Vinegar
- 2 Tbsp Pukara Estate Capsicum & Chilli Jam
- 2 Tbsp verjuice or white wine vinegar
- 3 Tbsp Pukara Estate Macadamia Nut & Chilli dukkah
- 1 Tbsp whole cloves
Directions
- Pre-heat your oven to 180C.
- Carefully peel back the skin of the ham using your hands ensuring the fat is kept intact. Using a small knife score a crisscross pattern in the fat. Stud the ham with the cloves and place the ham on a large lined baking tray that fits in your oven (this allows the glaze to soak into the ham).
- In a small bowl add the balsamic vinegar, jam and verjuice and whisk to combine well.
- Using a pastry brush, brush the ham liberally with half the glaze. Sprinkle all over the ham with the dukkah.
- Bake in the oven for 40 minutes checking it every 10 minutes to ensure it does not burn.
- After 40 minutes brush the remaining glaze over the ham and return to the oven for another 40 minutes, checking it every 10 minutes to ensure it does not burn.
- Once the glaze is caramelised, remove ham from oven and cover. Allow to rest 15 minutes before carving.
- Slice and serve.
- Serve the remaining pan juices in a bowl for dipping.
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