Balsamic Glazed Ham

Dinner

8 Nov

Balsamic Glazed Ham

Ingredients

1 gammon joint - ask your butchers advice for the size required depending on how many you are feeding.
170g dark brown sugar
4 tbsp Brock and Morten Balsamic Vinegar
2 tablespoons Dijon mustard

Method

Pre-heat over to 180 degrees.

Allow around 1 hour for the ham to get to room temperature before cooking. Score the fat on the ham season well.

Make the glaze by mixing together the sugar, Brock and Morten Balsamic Vinegar and mustard in a bowl.

Put the ham on a baking tray fat side up and cook uncovered for 15 minutes per pound. Half way through the baking time remove the ham from the oven and apply half of the glaze to the ham. After another 40 minutes apply the remaining glaze.

Once the ham is cooked allow to rest for 15 minutes before carving.

We think this is a great centrepiece for a cheese and nibbles gathering. Don’t forget to add the Brock and Morten Dips to your table too.