Redcurrant, spice & balsamic glazed ham

by | Feb 14, 2020 | Small Goods

Ohhh a glazed ham.. now we are definitely talking Christmas! This is easy to do (only 4 steps involved) and will just take your ham to the next level. Please make sure you get an Australian Grown Ham… do you know that 80% of the pork sold in Australia is imported! That’s an incredible number… so please keep that in mind when you buy not only your Christmas Ham but also your bacon & fresh pork.

Now this recipe just screams Christmas to me with the delicious spices including all-spice, cinnamon and redcurrant jelly too! So give it a try and enjoy with your family!

Spiced Redcurrant & Balsamic Glaze


1 x 7-8kg ham leg, skin removed

  • 1 cup redcurrant jelly
  • ¼ cup brown sugar½ teaspoon all-spice
  • ½ teaspoon ground cinnamon
  • 2 tablespoons caramelised balsamic vinegar
  • ½ teaspoon sea salt
  • Method
  • 1. Preheat oven to 180˚C/160˚fan-forced.
  • 2. To make the glaze, combine all ingredients in a medium saucepan. Bring to the boil, stirring occasionally, over medium-high heat. Reduce heat and simmer for 6-8 minutes or until slightly thickened. Set aside to cool slightly.
  1. 3. Meanwhile, using a sharp knife, score the ham fat lengthways in 1cm intervals. Wrap the ham hock with foil (this prevents it from burning).
  2. 4. Place ham on a greased rack in a large baking dish lined with foil (see tip). Brush ham fat with half of the glaze. Roast for 55-65 minutes, brushing with remaining glaze every 15 minutes, until ham is golden and caramelised. Slice and serve warm or cold.