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Method Prep:10min › Cook:4hr › Ready in:4hr10min
Put your ham in a pot and fill the pot with enough cold water to cover the ham. Bring to the boil then leave it simmering for 2 to 3 hours, depending on the size of the ham.
When the ham is cooked, remove it from the pot and leave it to cool for around 15 minutes in a roasting tray.
Once the ham has cooled a bit remove the skin and score the fat all over in a criss cross pattern.
To make the glaze, first put the balsamic vinegar in a pan over medium heat. Keep it heated until it reduces to around half its original volume.
Add in the sugar and cider vinegar then bring the mixture to the boil. Add the honey then once again bring the mixture to the boil. Remove from heat.
Put in a preheated 200 C / Gas 6 oven for 40 minutes. Baste the ham with the glaze 4 times during roasting. Turn the ham 90 degrees in the oven each time for even cooking.
Pour the glaze over the fat of the ham.
Can be served hot or cold. Enjoy.
This glaze is ideal for around 2kg of ham. Consider doubling the recipe for bigger pieces of ham.
I like to put onion, carrot, peppercorns and a cinnamon stick in the pot for extra flavour. Feel free to experiment.
Optionally, stud cloves in the fat or if you don't like cloves push seeds into the score marks. Experiment.